Serves 2

1 HEa per serving on Red or Extra Easy

Ingredients

For the burgers:

500g of extra lean lamb mince

handful of mint leaves, finely chopped

1 small onion

1 clove of garlic, crushed

salt and pepper

1 egg

Frylight or Pam spray

For the mint yoghurt

1 cup of fat free Greek yoghurt

handful of mint leaves, finely chopped

1 clove of garlic, crushed

juice of half a lemon

salt

2 teaspoons of sweetener

For the feta salad:

2x42g of feta cheese (2xHEa), crumbled

1 small red onion finely chopped

2 cups of iceburg lettuce, chopped

1 cup of chopped cucumber

Method

For the burgers:

In a large mixing bowl, add the lamb mince, mint, onion, garlic, salt and pepper and 1 egg. Bind all together and form into 4 burgers.

Spray a grill pan with Frylight or Pam spray. Add the burgers and cook on both sides until fully cooked through.

For the mint yoghurt:

Add all the ingredients for the yoghurt to a bowl and mix thoroughly, taste to check sweetness and add more sweetener if required. Set aside

For the feta salad:

Mix the feta, lettuce, cucumber and onion together and set aside.

To serve:

On two plates, add two burgers, and then top with a couple of tablespoons of the mint yoghurt. Add some of the salad to the side for your 1/3 superfree and a serving of herb and spice potato wedges if on a Extra Easy day.

Filed under: lamb, main course