Added by alashley | Tue 10 Jan 2012 @ 10:37
FORGET BIG MACS! This burger is bigger and I would bet anything it also has fewer calories and though it may look like there are a lot of ingredients in this one they are easily obtained, most you should already have lying around.
FOR THE PATTY:
500gm of lamb mince
1 clove garlic (crushed)
1 tspn of ground cumin
1/2 tspn of ground coriander
Small pinch of all spice
Finely diced red chilli (as desired by you)
1 tbspn of finely chopped fresh flat leaf parsley
Salt and pepper to taste
+ Some extra virgin olive oil
FOR THE TOPPING:
Handful of rocket leaves
1 large red capsicum cut into strips tossed with some
extra virgin olive oil
FOR THE TZATZIKI DRESSING:
200gm of Greek style yoghurt
1/2 cup of finely diced cucumber
1 tspn chopped fresh mint
1 clove of garlic crushed
4 TURKISH BREAD ROLLS
†Place a griddle pan on medium heat
Place the lamb into a mixing bowl and incorporate
the herbs and spices in by hand.
Once the pan is hot add in around two tablespoons
of the olive oil, gently place in each patty then place
in the capiscum strips to one side. Capsicum is done
once it is slightly blackened .
Whilst the burgers and capsicum are cooking place
all the dressing ingredients in a small bowl and stir
till combined. Set aside.
Once the lamb patties have browned around the
edges turn over and resume cooking on the other
side untilc oooked through.
Toward the end of the lamb\'s cooking time lay the
turkish rolls on a board then cut through by
placing one hand flat on the top surface of the roll
(keeping the elbow upright) and cutting parallel to
the work surface. Lay the turkish rolls out flat, so the
insides face out and lightly toast under a grill.
To serve place a lamb patty onto the bottom half of
turkish roll and glaze with some extra virgin olive oil,
then place some of the tzatziki dressing on top
followed by a small handful of the red capsicum and
some rocket leaves then place the lid on at a 45ļ†
angle and serve with your choice of salad.