Svizzere Do Agnello
Spicy Lamb Burgers With Herbed Yoghurt

About This Recipe

Are you looking for a delicious lamb recipe with a difference? If you are, you’ve found it! Here’s my spicy lamb burgers with herbed yoghurt for you to enjoy.

For burgers, lamb makes a really nice change from beef. These need to be prepared ahead and rested in the fridge to make sure they don’t fall apart when they are cooked, so they’re a great make-ahead meal. The yogurt makes a lovely cooling accompaniment to the spicy burgers. Light that barbecue and open the cold beers…!

TwitterFacebook

6

Serves

15

Ingredients

Lamb

Main Ingredient

Meat Dishes, Healthy Recipes

Type

Ingredients

  • 600g Lamb Mince
  • 1/2 Red Onion, Peeled & Grated
  • 3 Tablespoons Fresh Flat Leaf Parsley, Finely Chopped
  • 1 Carrot, Peeled & Grated
  • 1 Teaspoon Hot Paprika
  • 2 Teaspoons Dried Chilli Flakes
  • 1 Large Egg, Beaten
  • 2 Slices Brown Bread Breadcrumbs, Blitzed In A Food Processor
  • 6 Burger Buns
  • 60g Rocket Leaves
  • To Taste Salt

For The Herbed Yoghurt

  • 200g Greek Yoghurt
  • 3 Tablespoons Fresh Flat Leaf Parsley, Finely Chopped
  • 10 Mint Leaves, Finely Chopped
  • To Taste Salt

Weight Converter

Found in This Book

Feast your eyes on the finest spicy lamb burgers with herbed yoghurt! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Put the lamb, onion, parsley, carrot, paprika, chilli flakes, egg and breadcrumbs into a large bowl. Season with 1 teaspoon of salt. Using your hands, mix well to combine and shape into 6 burgers. Place the burgers onto a flat plate, cover with cling film and rest in the fridge for 1 hour.
  2. To make the herbed yogurt, put the yogurt and herbs into a medium bowl and stir to combine. Season with salt and set aside.
  3. Remove the burgers from the fridge 10 minutes before you want to cook them.
  4. Preheat the grill to high and line a large baking tray with baking parchment. Put the burgers onto the lined tray and cook under the grill for 5 minutes, then gently turn each burger and continue to cook for a further 5 minutes.
  5. Meanwhile, split the burger buns in half and toast them.
  6. Serve the burgers between the buns with rocket leaves and a dollop of the herbed yogurt. Fantastic served with cold beers.

GINO’S TIP: If you’re short of time, place the burger patties in the freezer for 10 minutes to firm them up before frying.

Per serving

Kcal 510
Fat 21g
Saturates 9g
Carbs 46g
Sugars 5g
Fibre 4g
Protein 32g
Salt 2.5g

Once you’re done, simply sit back and enjoy your spicy lamb burgers with herbed yoghurt and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Pizza With Courgettes & Balsamic Glaze

View Recipe

Next Recipe

Wrapped Salmon With Dijon Mustard & Mascarpone Sauce

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Ravioli con salmone e ricottaRavioli filled with Smoked Salmon & Ricotta

When I was a child, eating smoked salmon was always a massive treat because it was so expensive. It's cheaper now, but still fantastic. Just take care when seasoning the dish because the salmon is already salty.

6

Serves

9

Ingredients

Salmon

Main Ingredient
View Recipe

Coniglio alla cacciatoreRabbit in white wine, rosemary, olive and tomato sauce

Many people might be nervous about cooking rabbit, but actually, if you get your butcher to cut the meat into pieces, it’s just like handling any other meat. The flavour of rabbit does give you a fantastic alternative to the traditional meat options. Northern Italians are huge fans of rabbit and in the past would have used wild animals, but nowadays most rabbits eaten in Italy are farmed...

6

Serves

12

Ingredients

Rabbit

Main Ingredient
View Recipe

Torta Speziata Con Uva E Scorza D'AranciaSpiced Grape Cake With Orange Zest

Grape cake is a rustic Italian bake, which is traditionally made during the grape harvest when the fruits are in abundance. It can be eaten at any time of day – even as a dessert with a glass of Vin Santo. The combination of butter and oil makes this a really light cake and very, very moreish.

10

Serves

12

Ingredients

Grapes

Main Ingredient
View Recipe

Pizza FiorentinaPizza with Mozzarella, Spinach, Egg & Parmesan

The Fiorentina is a firm favourite in the D’Acampo house, and always creates arguments over who gets the last piece. (My eldest son Luciano normally wins.) It’s the healthiest pizza you can find, and this true classic from Florence is a great way of getting the whole family eating their greens.

9

Ingredients
View Recipe

PastieraRaspberry & Orange Baked Cheesecake

This is quite an old-fashioned recipe from my home patch, and I must admit, I wasn’t a huge fan of it when growing up (probably because of all the fruit and lack of chocolate), but now I really appreciate all the flavours and how well they work together. My grandfather, Giovanni, used to make this at Easter and now I carry on the tradition.

8

Serves

11

Ingredients
View Recipe

Linguine ai Frutti di MareMixed Seafood Linguine with Chilli & Cherry Tomatoes

I have to admit that my mother is not the best cook in the world unless cooking traditional Neapolitan dishes she has grown up with. However, this has to be one of her best creations that she prepares for me every time I go to visit her. It is very important for this recipe to use tinned cherry tomatoes because if you use the fresh ones, the sauce will be too watery. Do not overcook the prawns or langoustines...

4

Serves

11

Ingredients

Seafood

Main Ingredient
View Recipe