Olive, Coriander and Cumin Lamb Burgers
- 500g Dirty Clean Food Lamb Mince
- 1 small brown onion
- 1 clove garlic, crushed
- 50ml lemon juice
- 5 green olives
- 2 tsp EVOO
- 3 tbsp fresh coriander, chopped
- 1 tbsp flat leaf parsley, chopped
- ½ tbsp ground cumin
- Rice bran oil
- 200g Greek yoghurt
- ½ tbsp ground cumin, extra
- 1tbsp mint, finely chopped
Combine lamb and lemon juice in a bowl, mix well and refrigerate for 1 hour.
Drain meat in a colander and squeeze to remove excess moisture. Combine onion, garlic, cumin, coriander and parsley and pulse in a food processor until coarsely chopped. Add meat, oil and fresh herbs and season with pepper.
Combine ingredients and make 8 thin patties or 4 thick patties.
Spray barbecue rack with rice bran cooking spray and cook patties on moderate to high heat on the barbecue for 4 minutes each side (for thin patties or 6 minutes each side for thick).
Combine yoghurt, extra cumin and mint in a small bowl. Serve burger on favourite bun with rocket and beetroot relish.