Welsh Lamb Burgers with minty yoghurt and herbed quinoa
Ingredients
- For the burgers
- 500 g minced Welsh lamb
- 1 small onion peeled and grated
- 4 garlic cloves peeled and minced
- 1 tsp ground sumac
- ½-1 tsp chilli flakes to your taste
- ½ tsp ground cumin
- ½ tsp salt
- 1 tsp freshly ground black pepper
- 2 tbsp olive oil
- For the minty yoghurt dressing
- 180 g thick Greek yoghurt
- 1 tsp dried mint
- 1 good pinch salt
- For the quinoa
- 250 g quonoa
- 1 tbsp olive oil
- Juice of 1 lemon
- Zest of 1½ lemons
- 2 spring onions trimmed and finely chopped
- ½ cucumber cut into small diced pieces
- 200 g cherry tomatoes halved
- 1 small handful parsley leaves finely chopped
- 1 small handful coriander leaves finely chopped
- 10 mint leaves finely chopped
- 1 tsp ground sumac
- Salt and freshly ground black pepper
Instructions
- Mix together all the ingredients for the burgers.
- Set aside for 10 minutes, to let the flavours mingle.
- In a small bowl, mix together the ingredients for the minty yoghurt dip.
- Cook the quinoa according to the instructions on the packet.
- Cook your burgers, either grilled, fry or as we did on a George Foreman Grill.
- Drain the quinoa.
- Add olive oil, lemon juice and zest.
- Mix together and add vegetables.