Greek Style Lamb Burgers
Serves 4
  • For the burgers:
  • 350g/12.5 of lean lamb mince (10.5 syns)
  • handful of mint leaves, finely chopped
  • ½ small red onion, finely chopped
  • 1 tsp of cumin
  • ½ tsp of paprika
  • 1 clove of garlic, crushed
  • salt and pepper
  • spray oil
  • For the mint yoghurt
  • 1 cup (240ml) of fat free Greek yoghurt
  • handful of mint leaves, finely chopped
  • 1 clove of garlic, crushed
  • juice of half a lemon
  • salt
  • For the toppings
  • 180g of feta cheese, sliced (4xHEa's)
  • 4 whole wheat rolls - no more than 60g/2oz each (4xHEb's)
  • 1 small red onion, finely sliced
  • 1 cup of arugula
  • 1 large vine tomato, sliced
  1. In a large mixing bowl add all the ingredients for the burgers and bind together and form into 4 equal size patties, placing a thumbprint dent in the centre of each. Refrigerate for approx 1 hour prior to cooking.
  2. Spray a grill or cast iron pan with spray oil. Add the burgers and slices of red onion and grill or approx 6 mins per side till nice and golden and cooked through.
  3. Add all the ingredients for the mint yoghurt to a bowl and mix thoroughly, Set aside while the burgers cook
  4. Slice whole wheat rolls in half, top bottom half with arugula, tomato slice, grilled onion, burger, then top each burger with ¼ of the feta and a spoonful of mint yoghurt, before topping with the whole wheat roll top.
  5. Serve with your choice of sides. I served with a side salad of arugula, cucumber and red onion and my perfect syn free fries.
Recipe by Slimming Eats - Weight Watchers and Slimming World Recipes at