Simple Lamb Burgers
About the recipe
These easy lamb burgers are made with lean mince, garlic, parsley, and a touch of fruit chutney for a sweet and savoury twist.
Served on toasted buns with fresh salad vegetables and topped with caramelised onion, they’re a satisfying, high-protein meal that’s suitable for people with kidney disease.
Perfect for a family dinner or weekend BBQ, and great for prepping ahead or freezing.
Nutrition Per Serving
Ingredients Serves 6
- Meat, Poultry & Seafood
- 500 grams Lean lamb mince
- 1 pieces Egg
- Vegetables & Fresh Produce
- 1 pieces Onion, large thinly sliced
- 1 Clove Garlic, crushed
- 2 tbsp Parsley, chopped
- 1 pieces Tomato, sliced
- 1 pieces Cucumber, ribbons
- 1 pieces Radish
- 1 pieces Oak lettuce
- Bakery / Other
- 0.25 cup Breadcrumbs, dried
- Oils, Sauces & Condiments
- 3 tbsp Fruit chutney
- 1 tbsp Olive oil
Method
Step 1
Combine lamb mince, crushed garlic, chopped parsley, egg, dried breadcrumb and 2 tablespoons of the fruit chutney. Divide into 6 and shape into burger patties. Cover and refrigerate.
Step 2
Heat oil in a pan over medium heat and cook onion, stirring frequently for 10-12 minutes until softened and collapsed. Stir through the remaining fruit chutney. Remove from heat. Set aside. Preheat a BBQ plate or char-grill pan over medium heat. Spray patties with cooking spray and cook for 4-5 minutes on each side or until cooked through.
Step 3
Arrange lettuce onto the base of the burger bun and top with sliced tomato.
Step 4
Add lamb patties and top with cucumber ribbons, radish slices and caramelised onion.
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