Monday 22 January 2018

Indy Power: Recipes - Minty little lamb bites

Greek lamb burgers.
Greek lamb burgers.
Step 1: Mix together.
Step 2: Shape into burgers.
Step 3: Make yoghurt.

These burgers are so full of flavour, one batch is never enough - so be sure to make double!

Greek lamb burgers

These burgers have so much flavour and they only take a few minutes to pull together. If possible (and weather permitting) do them on the barbecue for even more flavour. I like to double the recipe and keep them for lunches, they taste amazing cold.

Makes 6 burgers. Gluten-free


For the burgers:

500g of lamb mince

2 cloves of garlic, minced

1 shallot, diced

1 tsp of dried oregano

5g of fresh mint

5g of fresh rosemary

1 tsp of fresh lemon zest

30g of ground almonds

40ml of unsweetened almond milk

Coarse salt and pepper

For the mint yoghurt:

5g of fresh mint

150g of Greek yoghurt

Juice of 1 lemon

1 tbsp of olive oil

Coarse salt and pepper

iwLamb burgers st.jpg
Step 1: Mix together.

Step 1: Mix together


Add the lamb to a large bowl with the minced garlic, diced shallot and dried oregano. Finely chop the mint and rosemary and zest the lemon. Add it all to the bowl. In a small bowl, combine the almond milk and ground almonds and mix. Then add the mixture to the large bowl with a good pinch of coarse salt and pepper. Use your hands to mix everything together well. Use damp hands to shape the mixture into patties.

iwLamb burgers _2.jpg
Step 2: Shape into burgers.

Step 2: Shape into burgers

Use a barbecue if you can, otherwise, heat a large pan on medium-high heat and add a little olive oil. When it's hot add the burgers and cook for a few minutes each side until crisp on the outside and cooked to your liking.

iwlamb burgers _3.jpg
Step 3: Make yoghurt.

Step 3: Make yoghurt

While they're cooking, make the mint yoghurt. Finely chop the mint and add to a small bowl with all of the other ingredients, mix well and serve alongside your burgers with charred vegetables.

Greek yoghurt

I’m a little obsessed with Greek yoghurt, You might have noticed I use it regularly to make dips and sauces but I also love having it in the morning — it’s one of the few dairy products that’s a regular part of my diet. Greek yoghurt is so thick and creamy because it is strained three times rather than twice, like regular yoghurt. The extra straining removes the whey and most of the lactose, so not only is it creamier but if you don’t tolerate dairy well you’ll probably find Greek yoghurt is much easier on your stomach too. It’s also full of probiotics which digest the remaining lactose and help to promote a healthy gut, improve your digestion, absorb nutrients and boost your immunity. It’s a great source of calcium, B vitamins and has twice the amount of protein than regular yoghurt. Be careful to shop for real Greek yoghurt, not ‘Greek style’ which isn’t the same. My favourite brand is Fage, which you can find in most big supermarkets.

Indy loves…

Mint! Fresh mint is up there with one of the best smells in the world — super sweet but gorgeously refreshing. It’s around most of the year but I always think of it as really summery. When I was little I used to love going out to the back garden after a barbecue to grab a bunch for fresh mint tea to have with dessert. I have the worst luck with growing indoor herbs but mint is one of the only ones that survives in my kitchen! I keep a little pot near the window and it smells  amazing. It is perfect for grabbing a last-minute sprinkle of leaves to add to desserts, fruit, salads or tea.

Just for dad...

iw Loaded_Sweet_P.jpg
Indy's loaded sweet potatoes.

If you’re looking to treat your dad to a healthy Father’s Day feast tomorrow, there are loads of yummy things on my website you could serve with these burgers. My Loaded Sweet Potato Wedges (above) are the perfect pairing and a guaranteed hit. You could finish it all off with the Dark Chocolate & Almond Tart from my first column here at Weekend - sounds pretty good to me. See for these recipes and loads more.

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