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Lamb Burgers with Coriander and Ginger Yogurt

Serves 4


  • 400g lean lamb mince
  • 1/2 onion, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1 egg
  • salt and freshly ground black pepper, to taste
  • Coriander and Ginger Yogurt:
  • 1 cup Australian reduced-fat natural yogurt
  • 1/4 cup fresh coriander leaves, roughly chopped
  • 1 teaspoon freshly grated ginger
  • salt and freshly ground black pepper, to taste
  • 4 multigrain hamburger rolls, halved
  • green oak lettuce, for serving
  • cucumber ribbons, for serving
  • roasted red capsicum strips, for serving
Download Recipe (PDF)


  1. 1. Combine lamb mince, onion, spices, egg and seasoning. Mix well and form into 4 patties.
  • 2. Cook patties in a preheated non-stick frypan over medium heat for 4-5 minutes each side until cooked through. Remove from pan and drain on paper towel.
  • 3. To make Coriander and Ginger Yogurt, combine yogurt, coriander, ginger and seasonings and refrigerate until required.
  • 4. To assemble burgers, place lettuce on the base of each roll. Top with cucumber, capsicum, lamb pattie and a dollop of Coriander and Ginger Yogurt. Replace lid and serve.
  • Tips / Handy Hints

    Burger mixture can be made in advance, and formed into patties and cooked when required.


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