The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Spiced Lamb Burgers with Harissa Wedges & Mint Yoghurt
It’s mint and lamb – that classic combo – but not as you know it. We’ve given it the Mindful Chef treatment: fresh herbs infuse a cooling yoghurty sauce, while juicy British lamb patties are cumin-spiced and griddled until golden. On the side? Smoky harissa wedges and refreshing cucumber tomato salad. Delish!
High protein
Serving size
Ingredients
- 80g greek style yoghurt (Milk)
- 1 handful of fresh mint
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 110g baby tomatoes
- 1 onion
- 1 midi cucumber
- 1 tsp ground cumin
- 150g lamb mince
- 1 tbsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 2 large potatoes
Nutritional Information
Calories: 690
Protein: 38g
Carbs: 51g
Fat: 34g
Ingredients
- 1 tbsp apple cider vinegar (use half) (apple cider vinegar (100%))
- 150g lamb mince
- 110g baby tomatoes (use half)
- 1 onion (use half)
- 1 midi cucumber (use half)
- 2 large potatoes
- 1 tbsp harissa paste (use half) (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 1 tsp ground cumin (use half)
- 1 handful of fresh mint (use half)
- 80g greek style yoghurt (use half) (Milk)
Nutritional Information
Calories: 881
Protein: 43g
Carbs: 90g
Fat: 35g
Spiced Lamb Burgers with Harissa Wedges & Mint Yoghurt
It’s mint and lamb – that classic combo – but not as you know it. We’ve given it the Mindful Chef treatment: fresh herbs infuse a cooling yoghurty sauce, while juicy British lamb patties are cumin-spiced and griddled until golden. On the side? Smoky harissa wedges and refreshing cucumber tomato salad. Delish!
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a large frying pan or griddle pan, a large bowl, a medium bowl, a small bowl & a peeler
Get the wedges on
- Cut the potatoes into wedges
- Transfer to the lined baking tray and toss with the harissa, 1 tsp oil and a pinch of salt
- Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden
Make the burgers
- In the large bowl, combine the lamb, ground cumin and a pinch of salt and pepper. Mix and form into 2 burgers (2cm thick)
Salad time
- Peel the cucumber into ribbons. Finely dice the onion. Quarter the tomatoes
- Place all into the medium bowl and toss with the vinegar and 1 tsp oil. Season with salt and pepper
Sizzle the burgers
- Heat the large frying pan or griddle pan with 1 tsp oil on medium-high heat. Once hot, add the burgers and cook for 8 mins. Flip, and cook for a further 6 mins, until cooked through (pour off the excess fat if needed)
- Meanwhile, pick the mint from the stalks and roughly chop
- Place the mint into the small bowl and mix with the yoghurt. Season with a pinch of salt and pepper
Make the yoghurt & plate up
- 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
- Share the lamb burgers between plates, with the wedges, salad and mint yoghurt alongside
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