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British Middle Eastern-style Lamb Burgers with Rice & Pomegranate Salad
We can't get enough of our juicy British lamb mince, shaped into burgers and cooked to perfection. Top with cooling mint and cucumber yoghurt. Add pops of sweetness with pomegranate seeds. Serve with caramelised onion rice and salad to complete the feast.
High protein
9 plants
Serving size
Ingredients
- 2 tbsp pomegranate molasses
- 160g greek style yoghurt (Milk)
- 80g mixed salad leaves
- 1 tbsp red wine vinegar
- 1 cucumber
- 1 onion
- 110g baby tomatoes
- 1 pomegranate
- 2 tbsp ras el hanout (Rose Petals, Coriander, Ginger, Green Cardamom, Galangal, Kalonji, Pimento, Lavender, Cassia, Cinnamon, Cayenne Pepper, Black Pepper Ground, Mace, Nutmeg, Cloves.)
- 200g brown rice (100% Brown Rice)
- 2 tsp cumin seeds
- 500g lamb mince
- 1 handful of fresh mint
Nutritional Information
Calories: 656
Protein: 33g
Carbs: 65g
Fat: 31g
British Middle Eastern-style Lamb Burgers with Rice & Pomegranate Salad
We can't get enough of our juicy British lamb mince, shaped into burgers and cooked to perfection. Top with cooling mint and cucumber yoghurt. Add pops of sweetness with pomegranate seeds. Serve with caramelised onion rice and salad to complete the feast.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out 2 large frying pans, a large bowl, a medium bowl, a small bowl, a grater & a sieve
Boil the rice
- Add the rice and cumin seeds to the saucepan and boil for 25-30 mins, until cooked, then drain
Prep time
- Meanwhile, finely slice the onion. Pick the mint leaves from the stalks, then finely chop. Grate half the cucumber. Halve the pomegranate and remove the seeds
- Squeeze out the excess water from the cucumber, then mix in the small bowl with the yoghurt and mint. Season with salt and pepper. Set aside
Fry the burgers
- Mix the lamb and half the ras el hanout in the medium bowl with a pinch of salt and pepper. Form the mixture into 4 equal-sized patties, around 2cm thick
- Heat a large frying pan with 1/2 tbsp oil on medium heat. Once hot, add the burgers and cook for 7 mins, then flip and cook for another 6 mins, until cooked through
Soften the onion & prep the salad
- Heat the other large frying pan on medium heat with 1 tbsp oil. Once hot, add the onion and cook for 8-9 mins, until golden and softened. Season with salt and pepper
- Dice the remaining cucumber into 1cm cubes. Quarter the tomatoes
- Add both to the large bowl with the red wine vinegar, 1 tbsp oil and a pinch of salt and pepper
Finish & plate up
- Add the remaining ras el hanout to the onion and cook for 30 secs, then add the cooked rice. Season with salt and stir to combine
- Add the salad leaves to the salad bowl and toss to combine
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Serve the lamb burgers, salad and rice on plates. Scatter over the pomegranate seeds and drizzle over the pomegranate molasses. Finish with a dollop of cucumber yoghurt
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