Serves: 6
Cook Using: Hob
Method
- Combine all of the ingredients together and form into six meatballs, flatten out slightly to make burgers.
- Fry over a medium heat in a little oil, for 6 minutes on each side until golden brown and thoroughly cooked. Set aside to rest and keep warm.
- Meanwhile mix the yogurt and mint sauce together.
- To serve, lay some rocket leaves on top of each half toasted roll, set a warm burger on top, and add a spoonful of tomato chutney and a little yogurt and mint sauce.
Ingredients
- 3 Small crusty rolls cut in half and lightly toasted
- Rocket keaves
- 6 tsp Good quality tomato chutney
- 6 tsp Natural toghurt
- 2 tsp Mint sauce
For the burgers:
- 500 g Northern Ireland Farm Quality Assured lean minced lamb
- 1/2 Small Onion finely chopped
- 1 Garlic clove(s) crushed
- 1 Pinch Chilli flakes
- 1 tsp Cinnamon
- 1 tsp Tomato puree
- small handful Fresh mint leaves finely chopped
- Fresh parsley leaves finely chopped
- 1 Egg lightly beaten