Minty Lamb Burgers with Salad,
Tahini Sauce and Pickled Veg

Serves 4


500g lamb mince
25g fresh breadcrumbs
1/2 tsp salt
1 tsp ground cumin
1 tsp dried mint
1 red onion, finely sliced
1 large carrot, finely sliced
4 tbsp white wine vinegar
2 tbsp olive oil
70g bag Unbeleafable Rocket
& Baby Leaves
4 burger buns, toasted

For the tahini sauce:

120g greek yoghurt
2 tbsp tahini
1/2 tsp dried mint
Juice of half a lemon
Freshly ground black pepper


1. To make the lamb burgers, add the mince, breadcrumbs, salt, cumin and mint to a large bowl and bring the mixture together with your hands, ensuring all the ingredients are well combined. Shape the meat into 4 burgers, then chill in the fridge for 30 mins.

2. Meanwhile, add the sliced red onion and carrot to a small bowl and pour the white wine vinegar over the top. Add 4 tbsp of cold water, stir briefly then set to one side.

3. To make the tahini sauce, add all the ingredients to a bowl, stir thoroughly and chill until you’re ready to serve.

4. To cook the burgers, heat the olive oil in a large frying pan on a medium heat. Add the patties to the pan, gently pushing each one down with the back of a spatula to flatten. Cook for 5-7 minutes on each side until cooked through and golden brown.

5. When you’re ready to assemble the burger, spread some tahini sauce on the bottom burger bun, top with a handful of Unbeleafable Rocket & Baby Leaves, followed by the lamb burger and drained pickled veg. Serve immediately.