These fun lambburgers are formed into a kofta-like shape, and served in flatbreads for a Middle-Eastern inspired take.
We've taken juicy lamb mince and combined it with chopped red onion, fresh breadcrumbs and mint jelly to form a super simple and highly flavoursome burger.
Grill until golden and cooked through, and serve in a flatbread with fried onions and tangy yoghurt.
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Yields:
4
Prep Time:
25 mins
Cook Time:
20 mins
Total Time:
45 mins
Cal/Serv:
453
Ingredients
5
khobez wraps, flour tortillas or burger buns
2
red onions
500g
lamb mince
3Tbsp.
mint jelly
1tsp.
oil
100g
Greek yoghurt
Directions
Step 1
Preheat oven to 200°C (180°C fan) mark 6. In a food processor, whiz one of the wraps, tortillas or buns to make fine breadcrumbs – you need 50g. Empty into a large bowl and set aside.
Step 2
Finely chop half of one onion and add to the breadcrumb bowl. Finely slice remaining 11/2 onions and set aside.
Step 3
To the breadcrumb mixture add the lamb, 2 tbsp of the mint jelly and plenty of seasoning. Mix well and shape into four even patties.
Step 4
Heat 1tsp oil in a large frying pan and brown burgers on both sides. Arrange on a baking tray (reserve empty pan) and cook in the oven for 10min or until cooked through.
Step 5
Meanwhile, gently fry the sliced onions in the empty frying pan, stirring frequently, until tender (add a little water to the pan if the onions are catching). Season.
Step 6
Just before serving, mix the remaining 1tbsp mint jelly, the yogurt and some seasoning in a small bowl. Serve the burgers in the remaining wraps/buns, topped with the fried onions and minty yogurt.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
