Bunless Spicy Lamb Burgers

clock 20 minutes + 5 minutes bowl Serves 6


  • 1 tsp ground coriander
  • 1/2 tsp cumin seeds
  • 1 tsp paprika
  • 2 cloves garlic, crushed
  • 2 Tbsp harissa paste or hot sauce
  • 500g lamb mince
  • Spray oil
  • 1 iceberg lettuce, leaves pulled off
  • 2 tomatoes, sliced
  • Yoghurt sauce
  • 1/2 cup natural unsweetened yoghurt
  • 2 Tbsp olive oil
  • 2 Tbsp fresh coriander, chopped
  • 2 Tbsp fresh mint, chopped
  • Juice of 1 lemon
  • 1/2 tsp salt, to taste
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  • 1. In a large bowl, mix the spices, garlic and harissa paste. Add the lamb mince and mix until well combined. Using your hands, shape the mixture into six balls and set aside.

  • 2. Spray a barbecue or grill with oil and heat to a medium heat. Flatten each ball with your hand, then transfer to the oiled grill. Cook each patty for 2-3 minutes each side, or until browned and cooked through.

  • 3. To make the yoghurt sauce, in a small bowl, mix all of the ingredients together. Season to taste with lemon juice and salt.

  • 4. Serve the patties in lettuce leaves, topped with tomato slices and yoghurt sauce.

  • Tip:

  • Using lettuce as a burger bun is tasty way to enjoy burgers without the bread and without compromising on flavour.


  • • Energy 1033Kj • Protein 19g • Total Fat 17g • Saturated Fat 6g • Carbohydrates 4g • Sugars 3g • Sodium 272mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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