This recipe is another WeightWatchers recipe that I came across recently in my recipe files. I’m a big fan of minty lamb so didn’t think I could go far wrong with it. I always find making little burgers and patties quite satisfying so I enjoyed the process of putting these together – which was very easy as hardly any ingredients. I also enjoyed making the mint relish. Can’t beat a bit of chopping and mixing in the kitchen.
These were very tasty, and low-fat/low-carb because of the obvious lack of BUN. I know, how can you have a burger without a bun? They just rest these patties on a piece of lettuce which is lovely but you can’t sustain life on that can you? So I had to sneak in a few (not many…) spicy potato wedges on the side. I’m sorry, I can’t help it. I need carbs.
According to the recipe, this serves 4 and there are 5.5 WeightWatchers points per serving. Which is actually quite a lot considering they are small and when I was on WeightWatchers I only had 16 points for the entire day…but heyho, I’m not following a strict diet so all is good!
Lamb and Mint Burgers
low-fat cooking spray
1 onion, finely diced
1 garlic clove, crushed
500g lean lamb mince
2 tbsp chopped mint
For the mint relish;
2 spring onions, thinly sliced
4cm piece cucumber, diced
2 tbsp chopped mint
1 apple, cored and diced
2 tsp lemon juice
tomato slices and iceberg lettuce leaves to serve
Lightly coat a frying pan with low-fat cooking spray, then heat until hot. Add the onion and garlic, then cook gently until soft. Remove the pan from the heat.
In a bowl, mix together the lamb, mint, cooked garlic and onion. Season well with salt and freshly ground black pepper and form the mixture into four burgers.
Spray the pan again with the cooking spray and heat until hot. Add the burgers and cook for 5-8 minutes on both sides until golden – or cooked to your liking, I like mine quite dark.
Meanwhile, whilst the burgers are cooking, make the mint relish by combining all the ingredients in a bowl.
To serve, sit the burgers on the lettuce leaves, top with a tomato slice and a spoonful of the mint relish over the top.