Lamb Burger and Yoghurt Dressing

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Some food combinations were simply meant to be a pairing that makes this recipe for lamb burgers extra special.

20 mins
8 mins
Serves: 4
1 onion, finely chopped
2 tbsp olive oil
800g (16oz) minced lamb
1 garlic clove, chopped
2 tsp dried mint
1 egg yolk
1 x 250g (10oz) tub of natural yoghurt
1/2 cucumber, seeds removed and finely chopped
1 small clove of garlic, finely chopped
1 tsp dried mint or 1 tbsp of finely chopped fresh mint
1/2 tsp caster sugar
Salt and freshly ground black pepper
1 red onion sliced into fine rings
A few lettuce leaves
4 burger buns


Fish and chips, apple and blackberry, and lamb with mint – a pairing that makes this recipe for lamb burgers extra special. It’s a taste we share with the Middle East, wher people love to eat lamb with mint.
The herb mint is renowned for being good for digestion, and if you buy fresh mint for this recipe and have some left over, steeping the rinsed leaves in some boiled water makes a refreshing tea that freshens the breath – particularly as this recipe also contains garlic! While garlic is known for its strong smell, it is extremely good for you, and is believed to
help reduce cholesterol and benefit the cardiovascular system.
Burgers are one of the classic barbecue recipes, and if you’re planning to have some friends round, lamb burgers make a nice change from beef. Add the dressing and you’ve got a barbecue recipe that’s a real crowd-pleaser.
Lamb mince is easily available in most supermarkets.
Serve the lamb burgers in a bap with some fresh onion and lettuce and a generous amount of yoghurt dressing.

Heat 1 tbsp of olive oil in a frying pan and place it over a medium heat. Add the onion and fry until soft; this should take about 3 minutes. Once soft but not brown, tip the onions onto a plate and allow to cool. Place the mince in a bowl along with the garlic, cooled onions, mint and egg. Season with salt and pepper then mix everything together really well. Shape the mince into burgers. Heat a frying pan over a medium heat with 1 tbsp of olive oil. Fry the burgers for 4-5 minutes on each side until golden brown and firm to the touch. Turn them regularly. Mix together the yoghurt, mint, garlic and sugar. Season with salt and pepper. Serve the burgers in a bun with a few lettuce leaves, sliced red onion and a little of the yoghurt dressing.