Lamb and lentil burgers
Lightened up with lentils, these Greek-inspired patties are lower in fat, while the sauce is a fun riff on tzatziki.
SERVES 6 PREP 20 MINS,
PLUS CHILLING
COOK 6 MINS
✱ 450g lean lamb mince
✱ 200g cooked green or puy lentils, drained, rinsed and dried
✱ 1 garlic clove, crushed
✱ 1tsp dried oregano
✱ 1 medium free-range egg, beaten
✱ 2 courgettes, thinly sliced lengthways
✱ Olive oil for cooking
✱ 6 burger buns or baps, halved
✱ 50g little gem lettuce leaves
✱ 2 cooked beetroot, thinly sliced
For the ‘fetziki’ sauce:
✱ ½ cucumber, seeds removed
✱ 75g feta, crumbled
✱ 125g Greek-style yogurt
✱ 1 small garlic clove, crushed
✱ 2tbsp finely-chopped mint leaves
1 Put the lamb mince, lentils, garlic, oregano and egg in a bowl and season well. Mix to combine very well, then shape into 6 patties. Cover and chill for 20 mins to firm up.
For the sauce, finely grate the cucumber into a sieve and squeeze
