Lamburger with Mint Chutney

Spinach contains high amounts of nitrates, which have been shown to help moderate blood pressure levels and decrease the risk of heart disease

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    Burger Buns 1.0 Unit(s)

    Burger Buns

    Yoghurt 100.0 grams


    Cumin Powder 1.0 grams

    Cumin Powder

    Medium Tomato 1.0 Unit(s)

    Medium Tomato

    Baby Spinach 20.0 grams

    Baby Spinach

    Medium Cucumber 1.0 Unit(s)

    Medium Cucumber

    Lemon 90.0 grams


    Mint Leaves 1.0 grams

    Mint Leaves

    Tomato Relish by Let's Cook 25.0 grams

    Tomato Relish by Let's Cook

    Lamb Burger Patty 1.0 Unit(s)

    Lamb Burger Patty

    • Time : 25.0 mins
    • |
    • Calories: 419.0 kcal
    • |
    • Protein : 29.0 g
    • |
    • Fat : 21.0 g
    • |
    • Carb. : 27.0 g
    : Your Kitchen Essentials
    Utensils: Frying pan |
    Pantry: Salt | Pepper | Your preferred cooking oil | Extra virgin olive oil |
    : Prepare the Ingredients
    Keep the burger patty out of the fridge for about 15 minutes to bring it to room temperature.

    Wash and dry the vegetables prior to chopping (as required):
    - Cucumbers: slice
    - Tomatoes: slice
    - Baby Spinach leaves: just, wash and dry.
    - Lemon : zest the lemon and cut in half
    - Mint : wash, dry and chop the leaves
    : Make the Mint Chutney
    In a bowl combine, the yoghurt, mint leaves, lemon zest, some lemon juice, cumin powder, salt, pepper and a touch of extra virgin olive oil.
    Let the chutney sit for 15 minutes before serving.
    : Pan Grill the Lamburger, Plate and Serve
    Heat up a frying pan. You need a medium to high heat (not too hot).
    Add some oil once the pan is hot enough. Then carefully place the burger patty on the hot pan to start grilling.
    Let it cook on a medium high heat for about 4-5 minutes a side if you like them medium well. Set aside and let the patty rest for about 5 minutes.

    Slice the buns in half and warm them on the same frying pan. Spread a little relish on each side before building the burger.

    Lightly dress the leaves with extra virgin olive oil and season just before serving.