These lamb burgers or sandwiches are easy to make and very tasty. If taking as a work lunch, you could pack the tzatziki and fillings in your lunch box, then assemble your burger when ready to eat. Enjoy at your hand-held convenience on a park bench (not in the car).
|½||Telegraph cucumbers, grated|
|⅓ cup||Greek yoghurt|
|3 Tbsp||Mint leaves, sliced|
|2 Tbsp||Dill, chopped, optional|
|1 drizzle||Olive oil|
|2||Lamb leg steaks, at room temperature (Main)|
|1 handful||Lettuce leaf|
|2||Bread rolls, or pita pockets|
|40 g||Feta, crumbled|
|2 Tbsp||Flat leaf (Italian) parsley, chopped|
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- To make the tzatziki, combine grated cucumber and salt and place in a sieve over a bowl. Leave for 10 minutes — the salt will help draw out moisture from the cucumber. Use your clean hands to squeeze out excess water from cucumber (or push down on cucumber in sieve with the back of a spoon). Mix with yoghurt, mint and dill (if using) and season to taste with salt and pepper.
- Heat a drizzle of olive oil in a frying pan on high heat. Season lamb with salt and cook for 1-2 minutes on each side for medium rare, or until cooked to your liking. Set aside to rest for 5 minutes before slicing.
- To assemble burgers, make a cut in each bun or pita pocket (but do not cut right through) and stuff with lettuce, tomato, sliced lamb, tzatziki, feta, parsley and drizzle with pomegranate dressing (simply mix all dressing ingredients).
Mix 2 tsp pomegranate balsamic vinegar with 2 tsp extra-virgin olive oil, or 1 tsp pomegranate molasses with 1 tsp balsamic glaze and 2 tsp extra-virgin olive oil.