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Mini lamb burgers with tomato relish and mint yoghurt

  • Serves 6
  • 35 mins


500g Northern Ireland Farm Quality Assured lean minced lamb

½ small onion

1 clove garlic

Small handful fresh mint

Small handful fresh parsley

1 egg

1 x 2.5ml spoon (½ tsp) chilli flakes

1 x 5ml spoon (1 tsp) cinnamon

1 x 5ml spoon (1 tsp) tomato puree

1 x 5ml spoon (1 tsp) oil

To serve

3 small crusty rolls

3 x 15ml spoons (3 tbsp) natural yoghurt

2 x 5ml spoons (2 tsp) mint sauce

Rocket leaves

3 x 15ml spoons (3 tbsp) tomato chutney


Chopping boards, knife, garlic crusher, mixing bowls, fork, measuring spoons, mixing spoons, large frying pan, tongs, tin foil.


  1. Peel and finely chop the onion. Peel and crush the garlic.
  2. Finely chop the mint and parsley.
  3. Break the egg into a small bowl and lightly beat.
  4. Place all the ingredients except the oil, in a large mixing bowl and mix together.
  5. Using your hands, divide the mixture into 6 equal portions.
  6. On a clean chopping board, shape 6 burgers with the mixture.  Remember to wash your hands thoroughly after handling raw meat.
  7. Heat the oil in a large frying pan and cook the burgers for 6 minutes on each side until golden brown. Check that the burgers are thoroughly cooked and there are no pink juices. Remove the burgers from the pan and wrap in tin foil to rest for 3 minutes.
  8. Combine the yogurt and mint sauce in a small bowl and mix.
  9. Remove the burgers from the tin foil and serve on half of a crusty roll with a little rocket, tomato chutney and mint yoghurt.

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