SLIMMER DINNERS

Easy, speedy meals for summer – big on flavour, light on calories

- 

Lamb andlentil burgers

SERVES 6

Lightened up with lentils, these Greek-inspired patties are lower in fat than regular burgers.

YOU WILL NEED

• 450g lean lamb mince

• 200g cooked green or puy lentils, rinsed in a sieve and drained well

• 1 garlic clove, crushed

• 1tsp dried oregano

• 1 medium egg, beaten

• 2 courgettes, thinly sliced lengthways

• Olive oil for cooking

• 6 burger buns or baps, halved

• 50g little gem lettuce leaves

• 2 cooked beetroot, thinly sliced

• For the sauce:

• ½ cucumber, seeds removed

• 75g feta, crumbled

• 125g Greek-style yogurt

• 1 small garlic clove, crushed

• 2tbsp finely-chopped mint leaves

HOW TO DO IT

Put the lamb mince, lentils, garlic, oregano and egg in a bowl and season well, then mix to combine. Shape into 6 patties. Cover and chill for 20 mins to firm up.

For the sauce, finely grate the cucumber into a sieve and squeeze out the excess water. In a bowl, beat the feta and yogurt together until smooth, then stir in the cucumber, crushed garlic and the mint.

Light/heat the barbecue or a griddle pan on a hob over a high heat. Brush the courgette slices with oil, season and grill for 2-3 mins each side until charred and softened. Keep warm.

Lightly oil the burgers on both sides and cook on the hot barbecue/ griddle pan for 3 mins on each side or until cooked through.

Lightly toast the buns and top the bases with lettuce, a lamb burger, beetroot, grilled courgettes and a good dollop of the sauce. Add the burger tops and serve.

TIP MAKE THE PATTIES UP TO 1 DAY AHEAD. COVER AND CHILL UNTIL READY TO COOK.