Griddled Lamb Burger Pita Pockets with Sweet Roasted Veg

INGREDIENTS

Mint Lamb Burgers:

500g extra lean lamb mince
½ red onion, finely sliced
2 x tbsp. fresh mint, finely chopped
1 x large garlic clove, minced
Pinch salt
Pinch black pepper
1 x tbsp. Garam Masala powder
Coconut oil

Mint Yoghurt Sauce:

Pinch chilli powder
Pinch Garam Masala powder
2 x heaped tsp mint sauce
5 x heaped tsp natural yoghurt
¼ lime, squeezed
Cold water
3 tbsp Udo's Choice Ultimate Oil Blend

Roasted Vegetables:

1 x large courgette
Handful of spinach or watercress
1 x whole wheat pitta per person

Serves 2

METHOD

For the burgers: mix together the lamb, mint, garlic, onion, Garam Masala, salt and pepper. Divide the mixture into four parts and shape each patties, before coating all sides with coconut oil. Heat a griddle pan to a high heat and add the burgers, coking for 5-6 minutes each side or until golden brown. Lower the heat and cook for a further 4 minutes either side. Lay each burger on a chopping board and lightly cover with a sheet of greaseproof paper or foil to rest and to continue cooking. 

For the Veg:

With the same griddle pan add the courgette and sear with grill lines, usually 2-4 minutes either side. Whilst doing this, you can start the yoghurt. For the yoghurt: mix all the ingredients together with a little water to get a smooth consistency. Finally heat the pitta in the griddle pan until they have grill lines and begin to open. 

Serve with the leafy greens and enjoy!

 

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