INGREDIENTS
TOMATO YOGHURT SAUCE
1/3 cup tomato relish or chutney
1 teaspoon harissa paste or 1/8 teaspoon cayenne pepper
200g reduced fat natural yoghurt
LAMB BURGERS
500g lean lamb mince
1 medium onion, grated or finely chopped
1 cup grated pumpkin
1/2 cup dried wholegrain breadcrumbs
freshly ground black pepper, to taste
1 tablespoon chopped flat-leaf parsley
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
FOR SERVING
olive oil spray
180g haloumi cheese, sliced
4 wholegrain or sourdough rolls, toasted
1 small Contintental cucumber, sliced
2 cups baby cos lettuce leaves, to serve
METHOD
Mix together relish, harissa and yoghurt in a small bowl. Set aside.
Combine all the burger ingredients in a large bowl until well combined. Form the mixture into 4 burgers.
Heat a non-stick frypan over medium heat and cook the burgers for 4-5 minutes each side until browned. Transfer to a baking paper lined oven tray and bake at 180°C for 25-30 minutes or until cooked through.
Wipe out the frypan with absorbent paper and heat over medium heat. Pan-fry haloumi for 1-2 minutes on each side or until golden brown.
Serve the Lamb Burgers on toasted rolls with haloumi, Tomato and Harissa yoghurt, lettuce and cucumber.
