Greek lamb burgers with tahini dressing on squash 'buns'

Name: Greek lamb burgers with tahini dressing on squash 'buns'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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; 2 garlic cloves; 60 g | 2oz | 2 tbsp crumbled feta cheese; 1 tsp ground cumin; 1/4 tsp allspice; 2 tbsp fresh coriander; 1 tbsp fresh mint; 1 tsp salt; 1-2 tbsp light olive oil for frying; ; For the squash buns; 1 large butternut squash; A little olive oil; Salt and pepper to season; pinch Italian seasoning; ; Green tahini dressing; 3 heaping tbsp tahini; 2 tbsp flat leaf parsley; 2 tbsp lemon juice; 2 tbsp warm water; 1 tbsp olive oil; 1 tbsp low-fat Greek yoghurt; 1 garlic clove; Salt and pepper to season; ; Serve with

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
6 burgers
Course
Main Course
Cuisine
Greek

Greek lamb burgers with tahini dressing on squash 'buns'

Shawn Wheeler

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These Greek lamb burgers with green tahini dressing served on butternut squash buns are totally delicious!

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Ingredients

Servings

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
1/4 tsp allspice
2 tbsp fresh coriander cilantro
1 tbsp fresh mint
1 tsp salt
1-2 tbsp light olive oil for frying
<br>
For the squash buns
1 large butternut squash unpeeled
A little olive oil
Salt and pepper to season
pinch Italian seasoning
<br>
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
<br>
Serve with
Tomato slices
watercress or lettuce leaves
red onion rings

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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.