Barbecued Lamb Flatbread Burgers With Cucumber-Yoghurt Sauce Recipe

Posted on
Barbecued lamb flatbread burgers with cucumber Barbecued lamb flatbread burgers with cucumber-yoghurt sauce recipe

0:15 Prep | 0:10 Cook | 4 Servings  | Capable cooks

Coles

For a meal the whole family will enjoy, try these barbecued lamb flatbread burgers with cucumber-yoghurt sauce. Recipe by Curtis Stone.

INGREDIENTS

1 cup plain Greek yoghurt
1/2 continental cucumber, peeled, seeded, grated
1 small garlic clove, grated
1 tablespoon fresh lemon juice

BURGERS

1/2 small brown onion, grated
1 garlic clove, minced
1 tablespoon fresh flat-leaf parsley, finely chopped
1 tablespoon fresh mint, finely chopped
500g lamb mince
1 1/2 tablespoons canola oil, divided
1 red capsicum, seeded, quartered
1 zucchini, cut crossways into 1cm slices
4 naan breads
125g feta cheese, thinly sliced

METHOD

To make the cucumber-yoghurt sauce: In a medium bowl, mix the yoghurt, cucumber, garlic and lemon juice. Season with sea salt flakes and freshly ground black pepper. Cover and refrigerate while preparing the burgers to allow the flavours in the sauce blend.

To make the burgers: Prepare a barbecue cooking grate and hot plate on medium-high heat. In a medium bowl, mix the onion, garlic, parsley, mint and 2 teaspoons of salt. Add the lamb mince and mix just until blended. Form into eight even patties and place them on a baking tray. Flatten to 7cm diameter patties, drizzle with 2 teaspoons of oil and season with salt and pepper.

In a large bowl, toss the capsicum and zucchini with 2 teaspoons of oil and season with salt and pepper.

Place the patties on the hot plate or cooking grate, oiled-side-down, for about 2 minutes per side, or until browned and cooked to medium-rare doneness. Remove the patties and let rest for 3 minutes. Meanwhile, barbecue the capsicum and zucchini on the cooking grate, turning occasionally, for about 6 minutes, or until tender and lightly charred. Cut the capsicum into 1cm strips.

Warm the naan breads on the hot plate for about 20 seconds each side or until soft and pliable. Transfer to a board. Brush one side of the naan breads with the remaining 2 teaspoons of oil and season with salt. Place the naan breads, oiled side down, on a baking tray. Arrange 2 slices of feta on the bottom half of each naan bread. Top each naan bread with 2 lamb patties, then the zucchini and capsicum. Fold the naan breads over and set back on the hot plate for about 1 minute on each side, or until they are brown and crisp. Cut the naan breads in half and serve the cucumber-yogurt sauce alongside.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *