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Ingredients: |
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250ml De Winkel Acidophilus Yoghurt, Plain Non-fat Yoghurt
1/4c Mint Fresh
1 Clove Garlic (Minced Fine)
20ml Fresh Lemon Juice
Salt & Pepper To Taste
30g Currants
30g Pinenuts
20g Italian Parsley, coarsely chopped
2tsp Grated Lemon Peel
2g Ground Cumin
2g Coriander Ground
2g Cinnamon Ground
800g Lamb Mince
50ml Canola Oil
4 Hamburger Buns
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Method:
In a small bowl, mix the yoghurt with the mint, garlic and 1 tablespoon of the lemon juice. Season the yoghurt sauce with salt and pepper and refrigerate.
In a food processor, combine the dried currants, pine nuts, chopped parsley, lemon zest, cumin, coriander and cinnamon with the remaining lemon juice and 1 teaspoon of salt. Process the ingredients until a coarse paste forms.
Scrape the currant, pine nut paste into a large bowl and add the lamb.Using your hands, gently mix the meat thoroughly with the seasonings and pat into 4 plump burgers. Set the burgers on a plate, cover them with plastic wrap and refrigerate for 15 minutes.
Light a grill. Lightly brush the grate with oil. Grill the burgers over a medium-hot fire for 6 minutes per side for medium rare. Grill the buns, cut side down, until toasted. Set the burgers on the buns and serve with the mint-yogurt sauce.
Produces: 4 Servings
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