400 grams lamb mince
1 red onion, ½ diced and ½ sliced
1 tablespoon rice flour
¼ cup fresh mint, chopped
¼ cup fresh parsley, chopped
½ cup plain greek yoghurt
1 small clove garlic, crushed
¼ cup fresh mint, roughly chopped
1 tablespoon olive oil
4 brioche burger buns
1–2 tablespoons butter
1 beetroot, peeled and grated
sliced tomato, lettuce leaves and kasundi or other spiced relish, to serve
salt and freshly ground black pepper
In a large bowl, mix together the lamb mince, diced red onion, egg, rice flour, mint and parsley and season well. Using your hands, divide the meat into 4 and shape into patties.
Grate the zucchini and squeeze tightly to remove as much liquid as possible. Place in a bowl with the greek yoghurt, garlic and chopped mint.
Heat the oil on a barbecue grill plate or sauté pan. Over a medium heat, fry patties for 3 minutes on each side or until cooked through. Remove from heat, cover and set aside to rest.
Cut the burger buns in half and butter both top and bottom. Place under the grill or on the barbecue buttered side down.
Fry for 1 minute or until golden and crispy.
Layer up the burgers with a pattie, grated beetroot, sliced tomato, lettuce leaves, zucchini yoghurt and a dollop of kasundi. Makes 4 burgers.