Minted Lamb Burgers

clock 15 minutes + 6 minutes bowl Serves 4


  • 500g lamb leg steak, thinly sliced
  • 1/4 cup mint jelly
  • 1 lemon, juiced
  • 1 clove garlic, crushed
  • 1 courgette, thinly sliced lengthways
  • 2 Tbsp olive oil, plus extra, for brushing
  • 2 tsp rosemary, chopped
  • Salt and pepper
  • 4 bread rolls, split
  • 50g baby spinach leaves
  • 125g hummus
  • Greek yoghurt, to serve
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  • 1. In a large bowl, combine lamb, mint jelly, garlic and half the lemon juice, tossing well. Cover and chill for 30 minutes.

  • 2.Preheat a barbecue plate on high. In a large bowl, combine courgette, oil, rosemary and remaining lemon juice. Season and toss to coat.

  • 3. Brush barbecue plate with a little oil and barbecue lamb and courgette for 2-3 minutes on each side, until lamb is cooked to your preference.

  • 4. Fill bread rolls evenly with courgette and lamb. Spoon hummus over and place spinach leaves on top. Serve with yoghurt on the side.


  • • Energy 2424Kj • Protein 31g • Total Fat 31g • Saturated Fat 11g • Carbohydrates 42g • Sugars 14g • Sodium 987mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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