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Lamb and Watercress Burgers with Chargrilled Vegetables

We love watercress! This peppery and toothsome herb is loaded with vitamins and is oh-so versatile. Here it does double duty, combined with ground lamb, onion, and cumin in an irresistible burger; then, mixed with yogurt and a hint of garlic to make a creamy garnish. Tuck all of this up into a warm pita and a most delicious supper awaits you . . . a relatively guilt-free burger!

Lamb and Watercress Burgers with Chargrilled Vegetables

1 lb. lean ground lamb
1 small onion, chopped
1 garlic clove, crushed
3 oz. watercress, finely chopped (1½ cups, packed)
2 tsp. ground cumin
salt and freshly ground pepper
1 red pepper
1 yellow pepper
2 large zucchini
1 tbs. olive oil
pita bread, to serve

For the yogurt sauce:

1 cup Greek yogurt
1 clove garlic, crushed
1½ oz. watercress, roughly chopped (3/4 cup, packed)
salt and pepper

Place the lamb, onion, garlic, watercress, and cumin in a large bowl with plenty of salt and pepper. Mix thoroughly, then divide into 6 portions and, using wet hands, shape into thin patties.

Cut each pepper into 8 wedges and thickly slice the zucchini. Place in a bowl and toss with olive oil.

Make the yogurt sauce by mixing all the ingredients together with salt and pepper to taste. Transfer to a small bowl.

Grill the vegetables and burgers for 8-10 minutes, or until done to your liking. Serve with the yogurt sauce and pita bread.

One Comment Post a comment
  1. I needed inspiration for dinner last night and decided to make this dish. It was easy and delicious!

    July 16, 2013

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