Lamb and watercress burgers

Perfect for a summer barbecue

Preparation time 15 minutes
Cooking time 8-10 minutes

You will need

For the burgers
400g lean lamb mince 
1 small onion, chopped
1 garlic clove, crushed 
2 tsp ground cumin
85g watercress, finely chopped
salt and freshly ground pepper

For the vegetables
1 red pepper, cored and deseeded
1 yellow pepper, cored and deseeded 
2 courgettes
salt and freshly ground pepper 
1 tbsp olive oil

For the yogurt sauce
150ml natural Greek yogurt
1 clove garlic, crushed 
50g watercress, roughly chopped
salt and freshly ground pepper

To serve
pitta bread or other flat bread

Directions

Place the mince, onion, garlic, cumin and watercress in a large bowl with plenty of salt and freshly ground black pepper. Mix together thoroughly.

Divide the mixture into 8 then use wet hands to shape each piece into a small thin pattie.

Cut each pepper into 8 wedges and thickly slice the courgettes, place in a bowl then season and add the oil.

Make the yogurt sauce by mixing all the ingredients together with salt and pepper to taste. Transfer to a small bowl.

Cook the burgers and vegetables on a hot barbecue or under a hot grill for 8-10minutes, turning once until the burgers are cooked through, with no sign of pink juices and the vegetables are cooked.

Serve with the yogurt sauce and flat breads.

Tip
These burgers would also work with other mince such as beef or pork or for a healthier option try turkey mince.

Recipe from www.watercress.co.uk