Healthier GRILLS

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- ROSE FOOKS

Lamb and lentil burgers

Lightened-up with lentils, these Greek-inspired patties are lower in fat than regular burgers.

PER SERVING
390 cals, 14g fat, 7g sat fat, 35g carbs

SERVES 6
PREP 20 mins, plus chilling COOK 6 mins

*450g lean lamb mince
*200g cooked green or puy lentils, drained, rinsed and dried *1 garlic clove, crushed 1tsp dried oregano
*1 medium free-range egg, beaten
*2 courgettes, thinly sliced lengthways
*Olive oil, for cooking
*6 burger buns or baps, halved
*50g little gem lettuce leaves
*2 cooked beetroots, thinly sliced

FOR THE SAUCE
*1/2 cucumber, seeds removed
* 75g feta, crumbled
*125g Greek-style yogurt
*1 small garlic clove, crushed
*2tbsp finely chopped mint leaves

1 Put the lamb mince, lentils, garlic, oregano and egg in a bowl, and season well. Mix to combine very well, then shape into 6 patties. Cover and chill for 20 mins to firm up.

2 For the sauce, finely grate the 25 cucumber into a sieve and squeeze out the excess water. In a bowl, beat the feta and yogurt together until smooth, then stir in the cucumber, garlic and mint.

3 Light/heat the barbecue or Lightdale pan over high heat. Brush the courgette slices with oil, season and grill for 2-3 mins each side until charred and softened. Keep warm.

4 Lightly oil the burgers on both sides and cook on the hot barbecue/ griddle for 3 mins each side or until cooked through.

5 Lightly toast the buns and top the bases with lettuce, a lamb burger, beetroot, grilled courgette and a good dollop of sauce. Add the burger tops and serve.

COOK'S TIP
Make the patties up to 1 day ahead. Cover and chill until ready to cook.