450g/1lb very lean, good quality minced lamb
2 large carrots, peeled and grated or finely chopped
1 small bunch spring onions, finely chopped
1 fat clove garlic, crushed
50g/2oz fresh granary breadcrumbs
75g/3oz field mushrooms, chopped
2 tsp sundried tomato paste
1 tsp chilli flakes
1 tbsp roughly chopped mint
1 tbsp roughly chopped parsley
4 tbsp roughly chopped coriander (save 2 tbsp for the yoghurt sauce)
1 egg, lightly beaten
2 tsp sea-salt and 6 turns black pepper
To Serve:
150ml/5fl oz low-fat Greek yoghurt
6 mini naan bread
cucumber slices
Place all the burger ingredients together in a large bowl. Mix together really well with your hands, or a wooden spoon. Divide into 6 portions and shape into patties. Cover with cling film and place in fridge for 30 minutes.
Meanwhile mix the saved 2 tbsp of fresh coriander into the Greek yoghurt. Set aside.
Heat the griddle and cook the patties for about 5-8 minutes each side until cooked through and nicely browned. Toast the naan breads, remove the burgers from the heat, and split the nann breads. Fill each one with a lamb and carrot burger. Serve hot with a spoonful of yoghurt and some sliced cucumber.
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