Middle Eastern lamb burgers with cumin yogurt

Our Middle Eastern lamb burgers are a quick low calorie midweek meal that feels like a treat day dinner.


  • 500g lean lamb mince
  • 40g fresh wholegrain breadcrumbs
  • 1tsp ground coriander
  • 1½tsp ground cumin
  • 5tbsp low-fat natural yogurt
  • 50g reduced-fat feta, crumbled
  • Cooking oil spray
  • 4 wholegrain burger buns
  • 150g iceberg lettuce
  • 2 tomatoes, sliced
  • 2 vacuum-packed cooked beetroot, sliced
  • ½ cucumber, sliced


    1. Put the mince, breadcrumbs, coriander and 1tsp of the cumin in a large bowl and mix until combined. Shape evenly into 4 burgers, then put on a plate and chill for 10 min to firm up. If freezing the burgers, see right.
    2. Meanwhile, in a small bowl, combine the yogurt with the remaining cumin and the feta.
    3. Heat a non-stick frying pan and spray with oil, then fry the burgers for 4–5 min on each side until cooked through.
    4. Halve the burger buns, then fill each one with lettuce, a burger, the yogurt dip, tomatoes, beetroot and cucumber. Serve with any remaining lettuce on the side.

To freeze: Wrap the uncooked burgers well in clingfilm at the end of step 1, then freeze for up to 3 months. Thaw completely before continuing with the recipe.

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