Grand s-lamb lamb burger with yoghurt and crushed almonds

 

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Get stuck into this middle eastern inspired lamb burger from the kitchens of Bar Luca.

6.2

out of 10

Health Score*

MEDIUM

744 calories per serve

Allergens: Recipe may contain tree nut, milk and lactose.

More nutrition information >

• 9 Ingredients
• 8 Method Steps

• 480g course ground lamb mince (80:20 meat to fat ratio), 120g per patty
• 180g Labneh (yoghurt cheese balls)
• 1 red onion
• 50ml cider vinegar
• 20g sugar
• 20g salt
• 4 Helga’s Gluten Free Gourmet Rolls 5 Seed
• 1 bunch English spinach
• 100g crushed roasted almonds
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• Step 1
  Place the lamb in a bowl and gently use your fingers to loosen the meat. Using your hands or a metal ring press the meat into four even sized patties. Place them in the fridge to set until needed
• Step 2
  In a saucepan mix the vinegar, sugar and salt and bring to a boil. Thinly slice the red onion and place in the bowl, pour in vinegar and leave to pickle until needed
• Step 3
  Slice the English spinach into thin strips and set aside
• Step 4
  Heat a cast iron pan or grill over a medium-high heat, dip some paper towel in oil and use it to grease the pan/grill. Generously season one side of the patties and place the patties salt side down onto the grill, then season the tops of patties
• Step 5
  Cook the patties for about 5 minutes on one side then flip and cook for a further four minutes.
• Step 6
  Remove the patties from the grill and allow them to rest while you prepare your buns
• Step 7
  Split the Helga’s Gluten Free Gourmet Rolls 5 Seed and place them cut side down onto the grill to toast
• Step 8
  Spread a small amount of Labneh on the bottom bun and place a handful of spinach on the bottom bun. Transfer the patty to the bun, top each patty with two balls of Labneh and spread evenly. Sprinkle the crushed almonds and finish with some pickled onions.