Juicy Lamb Burgers with Mint, Coriander, and Cooling Cucumber Yogurt

Make a double batch of these flavorful lamb burgers and freeze the extras for later. They're perfect for summer barbecues or cozy winter meals.

Ingredients for the burgers:

• 450 g minced lamb
• 1 large onion, peeled, coarsely grated, and excess liquid squeezed out
• 1 garlic clove, peeled and finely chopped
• Handful of raisins (approx. 25 g), roughly chopped
• 2 tsp cumin
• 2 tsp ground coriander
• 1 tsp cinnamon
• Handful of mint leaves, finely chopped
• Handful of coriander leaves, finely chopped
• 1 egg
• Handful of dried breadcrumbs (approx. 50 g)
• Sea salt and freshly ground black pepper
• 2 tbsp sunflower oil
• 4 hamburger buns, toasted

For the cucumber yogurt:

• 10 cm piece of cucumber
• 150 g Greek yogurt (skimmed if watching calories)
• Handful of mint leaves, finely chopped

Step 1
Preheat the oven to 200°C. In a large bowl, combine all burger ingredients except the oil and buns, seasoning with salt and pepper. Mix evenly, divide into 4 portions, and shape into 2.5 cm thick burgers.

Step 2
Heat the oil in a large ovenproof frying pan over medium heat. Brown the burgers 2-3 minutes per side, then transfer to the oven for 10-12 minutes until piping hot and cooked through.

Step 3
While burgers cook, prepare the cucumber yogurt. Peel the cucumber, halve lengthwise, scoop out seeds, and finely chop the flesh. Mix with yogurt, mint, and salt and pepper to taste.

Step 4
Serve burgers in toasted buns topped with a generous dollop of cucumber yogurt.

Adapted from Home Cooking Made Easy by Lorraine Pascale, €19.95.
In the April issue of Santé (in stores March 26), discover more stress-free recipes from her cookbook.