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Mini Lamb burgers with tomato relish and mint yoghurt

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

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.