Calories: 281 Preparation: 15 mins Cooking: 8-10 mins Serves: 4
1 (400g) pack lean lamb mince
1 small onion, chopped
1 garlic clove, crushed
2 tsp ground cumin
1 (85g) bag watercress, finely chopped
1 each red and yellow pepper, cored and deseeded
1 tbsp olive oil
150ml natural Greek yogurt
1 clove garlic, crushed
50g (2oz) watercress, roughly chopped
pitta bread or other flat bread
Place the mince, onion, watercress and cumin in a large bowl with plenty of salt and freshly ground black pepper. Mix together thoroughly.
Divide the mixture into 8 then use wet hands to shape each piece into a small thin pattie. Cut each pepper into 8 wedges and thickly slice the courgettes, place in a bowl season add the oil and toss well.
Make the yogurt sauce by mixing all the ingredients together with salt and pepper to taste. Transfer to a small bowl.
Cook the burgers and vegetables over hot barbecue coals or under a hot grill for 8-10 minutes, turning once until the burgers are cooked through, with no sign of pink juices and the vegetables are char grilled. Serve with the yogurt sauce and flat breads.
Fat: 15.8g Saturated Fat: 6.5g Carbohydrate: 9g Protein: 26.4g Fibre: 2.6g Salt: 0.31g