Healthy Naked Lamb Burger

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Ingredients

  • 500g Lamb Mince
  • 1 tablespoon chopped fresh Mint
  • 1 tablespoon chopped fresh Oregano
  • 1 tablespoon chopped fresh Green Shallots
  • 2 Lemon rind
  • 2 teaspoons fennel seeds
  • 2 Garlic cloves, minced
  • 1 tablespoon ginger
  • 1 teaspoon fennel seed
  • 2 tablespoon shallots, sliced
  • 1 Egg
  • 4 tablespoons Almond meal
  • 2 teaspoon brown sugar
  • 1 cup apple cider vinegar
  • 1 cup tablespoons Hummus
  • ½ cup Grated beetroot
  • 1 clove garlic
  • 2 tablespoons yogurt
  • 2 tablespoon olive oil
  • Salt and pepper
  • 1 iceberg lettuce, Gem or Cos cleaned and leaves removed

Instructions

  • In a mixing bowl mix lamb, mint, oregano, shallots, lemon rind, fennel seeds, garlic, egg and almond meal until combined well and season with salt and pepper.
  • Using clean damp hands roll mix into 4-6 patties and refrigerate for 10 minutes to help set.
  • To pickle zucchini place vinegar sugar in a small pot and bring to the boil. Place zucchini ribbons into a jar or bowl and pour hot pickling liquid on top. Place it to the side and let the zucchini mix come to room temperature.
  • In a pan or on a BBQ on a medium heat add lamb patties, push down until 2 cm thick and cook for 5-6 minutes on each side.
  • For beetroot hummus mix hummus and grated beetroot together not its time to build the burger.
  • On a plate place a lettuce leaf
    Add a tablespoon of hummus
    Fanned avocado
    Lamb Pattie
    More hummus
    Pickled cucumber
    Top with another lettuce leaf and enjoy.

Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.

Bondi Harvest recipe measurements use the Metric system.

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