Lamb Burger with Avocado & Chilli Jam
- 480g lean lamb mince
- 1 medium size brown onion (peeled and diced)
- 1/4 bunch flat leave parsley (chopped)
- 1/2 tsp lemon zest
- Salt and pepper to taste
- 2 avocados
- 2 tsp lemon juice
- 2 tbsp plain yoghurt (Greek is best)
- 1/2 bunch mint (chopped)
- 1 tomato, sliced
- 4 tbsp chilli jam or sweet chilli sauce
- 4 damper rolls
In a bowl, combine mince, onion, parsley, lemon zest and seasoning. Form mixture into four burger patties and cook in a fry pan, under the grill or on the BBQ.
Cut avocado in half, remove seed and skin, cut flesh into chunks, drizzle with lemon juice, add yoghurt, mint and season with salt and pepper, then set aside. Toast the rolls lightly, place patty, chilli jam, tomato, avocado mix into the rolls and serve.
Tips: You can use soft rolls or burger buns instead of the damper rolls.