Greek lamb burgers with tahini dressing on squash 'buns'
These Greek lamb burgers with green tahini dressing served on butternut squash buns are totally delicious!
Servings: 6 burgers
Ingredients
- For the burgers
- 500 g | 1lb 2oz lean minced lamb
- 2 slices wholemeal bread soaked in 2-3 tbsp skimmed milk
- 1 red onion roughly chopped
- 2 garlic cloves
- 60 g | 2oz | 2 tbsp crumbled feta cheese
- 1 tsp ground cumin
- ΒΌ tsp allspice
- 2 tbsp fresh coriander cilantro
- 1 tbsp fresh mint
- 1 tsp salt
- 1-2 tbsp light olive oil for frying
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- For the squash buns
- 1 large butternut squash unpeeled
- a little olive oil
- salt and pepper to season
- pinch Italian seasoning
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- Green tahini dressing
- 3 heaping tbsp tahini
- 2 tbsp flat leaf parsley
- 2 tbsp lemon juice
- 2 tbsp warm water or more, as needed
- 1 tbsp olive oil
- 1 tbsp low-fat Greek yoghurt
- 1 garlic clove
- salt and pepper to season
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- Serve with
- tomato slices
- watercress or lettuce leaves
- red onion rings
Instructions
- Put the the onion, garlic, herbs, spices and salt in your food processor or mini chopper and pulse until minced.
- Squeeze the bread to get rid of most of the milk and add to the food processor together with the feta. Pulse until a paste forms.
- Put the mince into a bowl and add the onion mixture. Mix thoroughly with your hands until the ingredients are well incorporated.
- Form into six burgers, using a burger press if possible.
- Place on a platter, cover with cling film and chill for half an hour if you have time otherwise use immediately.
- Preheat the oven to 200C (400F). Line a large tray with baking paper and drizzle with a little olive oil.
- Slice the squash into 12 slices of equal thickness (1.5 cm/ 3/4 inch). Reserve any leftover squash to use in soups.
- Spread the slices on the tray and season with salt and pepper. Sprinkle with a little Italian seasoning and drizzle with a little olive oil.
- Roast for 20 minutes or until tender. Set aside.
- Make the tahini dressing - put all the ingredients into a mini chopper or blender and process together. If the dressing is too thick, add a little warm water until you have the desired consistency. Taste and add salt and pepper to taste.
- Meanwhile heat a little oil in a non-stick frying pan. Fry the burgers for 4 minutes per side over medium heat until cooked through.
- Place the burgers on the squash buns, with some of the tahini dressing, sliced tomatoes and a little watercress. Top with a second squash slice and serve.
