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…!
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
- 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.
- To make the herbed yogurt, put the yogurt and herbs into a medium bowl and stir to combine. Season with salt and set aside.
- Remove the burgers from the fridge 10 minutes before you want to cook them.
- 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.
- Meanwhile, split the burger buns in half and toast them.
- 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.
More RecipesGet Inspired
Salsicce e lenticchieItalian Sausages with Braised Lentils
Here’s a great alternative to the traditional British bangers and mash. Italian sausages tend to be highly flavoured with herbs and spices, such as fennel, which adds a perfect boost of flavour to this recipe.
4
Serves12
IngredientsPork
Main IngredientInsalata di fregola con olive, scorza d’arancia ed erbetteFregola Salad With Olives, Orange Zest & Fresh Herbs
A true Sardinian speciality, fregola is a type of pasta typically made from semolina dough. It is similar to couscous, but with larger pellets that have been toasted in the oven so it has a firmer texture and nuttier flavour. You can find fregola of differing sizes in Italian delicatessens and online – it is perfect with fish or shellfish.
4
Serves10
IngredientsBruschetta Fai Da TeBuild Your Own Beef Bruschetta
Half the pleasure of food is being able to enjoy it with your friends and family. I love dishes that can be placed in the centre of the table so that everybody can help themselves. It's the most social form of eating and it means I'm not stuck in the kitchen! This recipes cooks the beef from scratch, but if you have any leftover roast beef from a Sunday roast by all means use that.
4
Serves15
IngredientsBeef
Main IngredientCouscous alla trapanese con pesce, pomodori e mandorleTrapani-Style Couscous with Fish, Tomatoes & Almonds
There are literally dozens of recipes for this classic Sicilian couscous dish, most of which have the addition of seafood and chilli – but here I’ve let the sweet white fish do the talking. The town of Trapani is famous for couscous, and there is an annual couscous festival there in September. Ask your fishmonger for end cuts and bones to flavour the sauce.
4
Serves14
IngredientsCouscous
Main IngredientCrostatine Piccanti di Asparagi, Ricotta e ParmigianoAsparagus, Ricotta, Chilli and Parmesan Tartlets
Asparagus is one of the great delicacies of the vegetable world, and my asparagus tartlets quite rightly make it centre of attention. It is cooked very briefly, then plunged into cold water to retain its texture and bright green colour. You can use pecorino cheese rather than Parmesan if you like a saltier flavour.
4
Serves10
IngredientsVegetables
Main IngredientSpigola con puré di cannellini e salsa al basilicoPan-Fried Sea Bass With Cannellini Mash & Basil Sauce
It has often been said that beans are the meat of the poor man, as they are a healthy alternative to meat, but in Italy, beans are used in pasta dishes, salads, mashed and spread on bruschetta - to name but a few options. They are used all day every day and are so incredibly good for you - packed with protein and soluble fibre, they make a really wonderful alternative to potatoes. The creamy bean mash...
4
Serves14
Ingredients
Discuss This Recipe