PREPARATION: 15min ~ COOK: 10min ~ READY IN: 30min
2 red capsicums
6 slider buns
800 g lamb mince
1⁄2 bunch coriander, stems removed and finely chopped
2 cloves garlic, finely diced
1 tbsp ground coriander seeds
1⁄2 cup bread crumbs
2 shallots, finely diced
1 bunch mint, stems removed and finely chopped, reserve a small amount for dressing
2 tsp chili flakes (optional)
Zest of 2 lemons
1 tbsp salt
1 tbsp black pepper
1 cup vegetable oil, for frying
200 g plain yoghurt
1 tsp KEEN'S Mustard Powder
Follow Ben's instructions step-by-step while watching the full recipe on Youtube!
- Slice zucchini and capsicum and grill in a hot girdle pan and set aside. Lightly toast the buns in the pan and set aside also.
- In a large bowl combine lamb mince, coriander, garlic, coriander seeds, breadcrumbs, egg, shallots, mint, chili, lemon and salt and pepper. Combine well. Roll into small patties. Add oil to a pan and fry until cooked through.
- Meanwhile, in a small mixing bowl, combine yoghurt, mustard powder and spare mint leaves to make the burger dressing. Once burgers are cooked place one burger on a bun, top with the grilled vegetables and yoghurt.