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Ingredients
- 700 g Celtic lamb minced meat, spice free
- 1 cucumber
- 1 red onion
- 1 garlic clove
- ½ red chilli
- ½ bunch flat-leaf parsley
- 1 bunch of chives
- 4 naan rolls
- 4 tbsp plain wholemeal yoghurt
- 5 tbsp olive oil
- 1 tbsp za'atar
- pepper
- salt
Instructions
- Place the minced meat in a salad bowl. Add the chopped flat-leaf parsley, za'atar, pepper and salt. Mix well and shape into 4 large burgers. Wet your hands with cold water and smooth out the burgers.
- Using a peeler, cut the cucumber into long, thin strips. Remove the central part with the seeds and cut into pieces. Put them in the bowl of the chopper and blend. Pour into a bowl, then add the pressed garlic clove, chives and deseeded chilli, both finely chopped. Add the yoghurt, 2 tbsp olive oil, pepper and salt.
- Mix the cucumber strips with 2 tbsp olive oil, pepper and salt.
- Brush the burgers with olive oil and grill on the barbecue (or grill). Allow ± 2 min per side and cook for longer if you like (they may still be pink inside).
- Quickly grill the naan buns on the barbecue. Top them with the burgers and a little sauce, as well as the thinly sliced red onion and flat-leaf parsley if you have any left.
Tip: Depending on your taste and/or if you're on a budget, you can easily replace the lamb with beef or plain mixed minced meat.
Recipe & photo: Delhaize
