The perfect recipe to binge on a Sunday.

Minced Lamb Burger

Recipe by chef Roger Gonsalves, corporate chef, Esora, Mumbai

Ingredients

• 2 red capsicums, halved, deseeded
• Olive oil spray
• 2 tsp olive oil
• 2 garlic cloves, crushed
• 2 tsp ground cumin
• 60 ml (1/4 cup) fresh lemon juice
• 4 (about 100 g each) lean lamb leg steaks
• 130 gm (1/2 cup) low-fat natural yoghurt
• 1 cucumber, halved, deseeded, finely chopped
• 4 burger buns, split, lightly toasted
• Baby rocket leaves, to serve

Method

• Preheat oven to 200°C.
• Line a large baking tray with non-stick baking paper.
• Place the capsicum, skin-side up, on the lined tray. Lightly spray with olive oil spray. Roast in oven for 20 minutes or until charred and blistered.
• Transfer to a sealable plastic bag and set aside for 20 minutes (this helps lift the skin). Peel the skin from the capsicum and discard. Cut the flesh into 3 cm-wide strips.
• Meanwhile, combine the olive oil, garlic, cumin and 2 tbsps of lemon juice in a glass or ceramic bowl.
• Add the lamb and turn to coat. Cover and place in the fridge for 15 minutes to marinate.
• Combine the yoghurt, cucumber and remaining lemon juice in a small bowl.
• Preheat a chargrill on high. Lightly spray with olive oil spray. Drain the lamb from the marinade.
• Cook on grill for 2 minutes each side for medium or until cooked to your liking.
• Transfer to a plate and cover loosely with foil. Set aside for 3 minutes to rest.
• Divide the bases of the burger buns among serving plates. Top with the rocket leaves, capsicum, lamb and yoghurt mixture.
• Top with the remaining buns to serve.