Lamb, mushroom and feta pocket burgers

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How to make Lamb, mushroom and feta pocket burgers

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:20
  • Total Time : 0:35

Ingredients

  • 500g trim lamb mince
  • 1 tablespoon tomato paste
  • 1 small brown onion, coarsely grated
  • 2 teaspoons finely chopped fresh rosemary
  • 2 tablespoons finely chopped fresh continental parsley
  • Salt & freshly ground black pepper
  • 60ml (1/4 cup) water
  • 1 Massel chicken style stock cube, crumbled
  • 200g Swiss brown mushrooms, sliced
  • 90g (1/3 cup) low-fat natural yoghurt
  • 1 tablespoon finely chopped fresh continental parsley, extra
  • Radicchio leaves, to serve
  • 4 pocket bread
  • Fresh continental parsley leaves, to serve
  • 50g low-fat feta, crumbled

Method

  • Step 1 Combine the lamb mince, tomato paste, onion, rosemary and parsley in a large bowl. Use your hands to mix until well combined. Season with salt and pepper. Divide lamb mixture into 4 equal portions and shape into 10cm patties. Place on a plate and cover with plastic wrap. Place in the fridge for 30 minutes to chill.
  • Step 2 Heat water and stock cube in a frying pan over medium heat. Add mushroom and cook, stirring occasionally, for 10 minutes or until mushroom is tender and the liquid has evaporated.
  • Step 3 Heat a medium non-stick frying pan over medium heat. Add lamb patties and cook for 5 minutes on each side or until golden brown and cooked through.
  • Step 4 Combine yoghurt and extra parsley in a bowl. Place radicchio and patties inside the pocket bread. Drizzle with yoghurt mixture and top with mushroom. Sprinkle with parsley leaves and feta to serve.

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