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

Stufato Di ManzoBeef And Wild Mushroom Stew

I have to admit I love any kind of stew. They are so easy to put together and the slow cooking makes all the ingredients taste fantastic. This is a recipe you can prepare 24 hours ahead as it will only enhance the flavours. You can certainly use lamb if you prefer, and if you can't find diced pancetta, a good quality bacon will definitely do the job. I have tried this recipe with chicken or vegetable...

4

Serves

15

Ingredients

Beef

Main Ingredient
View Recipe

Zuppa Di Porri E RucolaLeek, Potato And Rocket Soup

One of my favourite British recipes has to be leek and potato soup. Such a simple recipe but with a unique balance of flavours. I decided to add rocket leaves to this fantastic soup, which adds a peppery flavour to the dish. Do serve this soup with my home-made garlic croutons, you are going to love it! Make sure that the consistency of the soup is not too runny and use fresh leeks for the best results.

6

Serves

10

Ingredients

Potato

Main Ingredient
View Recipe

Conchigle Rigate PiccantiShell Pasta With Spicy Pork And Tomato Sauce

I love this shape of pasta and this sauce is perfect for it. The delicate taste of the pork with the strong flavours of the chilli, olives and sun-dried tomatoes is a match made in heaven. I know that most people add cheese to pasta sauces but please don’t to this one. It really doesn't need it and will actually ruin the natural flavours of the ingredients. If you fancy, substitute the conchiglie...

4

Serves

9

Ingredients

Pork

Main Ingredient
View Recipe

Classica MargheritaClassic Margherita

Most babies are weaned off their mother’s milk with puréed food, I’m sure my mother weaned us off on pizza as I just don’t ever remember life without it. This classic tomato and mozzarella pizza originally was created for the Queen of Naples, Margherita. Never use buffalo mozzarella as it is too milky and will make your pizza base very soggy. Fresh basil is a must: don’t you ever attempt to...

2

Serves

10

Ingredients

Cheese

Main Ingredient
View Recipe

Tagliatelle Alla Bolognese Di Mio NonnoTagliatelle With Bolognese

This is the real thing. The genuine ragù, as it is made in Bologna, is a mouthwatering meat sauce that includes different types of mince, including pork and beef, slowly cooked in a tomato and vegetable sauce. In Italy, this sauce is only ever served with broad, flat pasta such as tagliatelle or fettuccine and never with spaghetti.

6

Serves

13

Ingredients

Beef

Main Ingredient
View Recipe

Cozze allo ZafferanoQuick Mussel Stew with Saffron & White Wine

Mussels are by far the main shell fish that we eat in Naples, therefore, as you can imagine, I have grown up eating mussels in many different ways. Of course traditionally we would never use double cream, but for this particular dish it works perfectly. If you buy saffron strands instead of the powder, please make sure that you grind it before using it. Never use red wine for this recipe.

4

Serves

8

Ingredients

Seafood

Main Ingredient
View Recipe