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Healthy Spicy Lamb and Carrot Burgers

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Preparation time 30 mins to 1 hour Cooking time less than 10 mins

Preparation time 30 mins to 1 hour Cooking time less than 10 mins

Ingredients

Serves: 6

Metric Cups

For the Lamb and Carrot Burgers

  • 450 grams minced lamb (very lean, high quality)
  • 2 large carrots (peeled and grated or finely chopped)
  • 1 bunch spring onion (a small bunch, finely chopped)
  • 1 clove garlic (a fat clove, crushed)
  • 50 grams breadcrumbs (fresh, granary)
  • 2 teaspoons sun-dried tomato paste
  • 1 teaspoon dried chilli flakes
  • 1 tablespoon mint (roughly chopped)
  • 1 tablespoon fresh parsley (roughly chopped)
  • 4 tablespoons fresh coriander (roughly chopped - save 2 tbsp for the yoghurt sauce)
  • 1 egg (lightly beaten)
  • 2 teaspoons sea salt
  • black pepper (6 turns of)

For the Serving

  • 150 millilitres greek yoghurt (low-fat)
  • 6 mini naan breads
  • cucumber (slices)

For the Lamb and Carrot Burgers

  • 16 ounces ground lamb (very lean, high quality)
  • 2 large carrots (peeled and grated or finely chopped)
  • 1 bunch scallion (a small bunch, finely chopped)
  • 1 clove garlic (a fat clove, crushed)
  • 2 ounces breadcrumbs (fresh, granary)
  • 2 teaspoons sun-dried tomato paste
  • 1 teaspoon red pepper flakes
  • 1 tablespoon mint (roughly chopped)
  • 1 tablespoon fresh parsley (roughly chopped)
  • 4 tablespoons cilantro (roughly chopped - save 2 tbsp for the yoghurt sauce)
  • 1 egg (lightly beaten)
  • 2 teaspoons sea salt
  • black pepper (6 turns of)

For the Serving

  • 5¼ fluid ounce greek yoghurt (low-fat)
  • 6 mini naan breads
  • cucumber (slices)

Method

Healthy Spicy Lamb and Carrot Burgers is a community recipe submitted by natzmc and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Place all the burger ingredients together in a large bowl. Mix together really well with your hands, or a wooden spoon.
  • Divide into 6 portions and shape into patties. Cover with cling film and place in fridge for 30 minutes.
  • Meanwhile mix the saved 2 tbsp of fresh coriander into the Greek yoghurt. Set aside.
  • Heat the griddle and cook the patties for about 5-8 minutes each side until cooked through and nicely browned.
  • Toast the naan breads, remove the burgers from the heat, and split the naan breads. Fill each one with a lamb and carrot burger.
  • Serve hot with a spoonful of yoghurt and some sliced cucumber.

  • Place all the burger ingredients together in a large bowl. Mix together really well with your hands, or a wooden spoon.
  • Divide into 6 portions and shape into patties. Cover with cling film and place in fridge for 30 minutes.
  • Meanwhile mix the saved 2 tbsp of cilantro into the Greek yoghurt. Set aside.
  • Heat the griddle and cook the patties for about 5-8 minutes each side until cooked through and nicely browned.
  • Toast the naan breads, remove the burgers from the heat, and split the naan breads. Fill each one with a lamb and carrot burger.
  • Serve hot with a spoonful of yoghurt and some sliced cucumber.

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