Barbecued lamb flatbread burgers with cucumber-yoghurt sauce

5 Method Steps

Step 1

To make the cucumber-yoghurt sauce: In a medium bowl, mix the yoghurt, cucumber, garlic and lemon juice. Season with sea salt flakes and freshly ground black pepper. Cover and refrigerate while preparing the burgers to allow the flavours in the sauce blend.

Step 2

To make the burgers: Prepare a barbecue cooking grate and hot plate on medium-high heat. In a medium bowl, mix the onion, garlic, parsley, mint and 2 teaspoons of salt. Add the lamb mince and mix just until blended. Form into eight even patties and place them on a baking tray. Flatten to 7cm diameter patties, drizzle with 2 teaspoons of oil and season with salt and pepper.

Step 3

In a large bowl, toss the capsicum and zucchini with 2 teaspoons of oil and season with salt and pepper.

Step 4

Place the patties on the hot plate or cooking grate, oiled-side-down, for about 2 minutes per side, or until browned and cooked to medium-rare doneness. Remove the patties and let rest for 3 minutes. Meanwhile, barbecue the capsicum and zucchini on the cooking grate, turning occasionally, for about 6 minutes, or until tender and lightly charred. Cut the capsicum into 1cm strips.

Step 5

Warm the naan breads on the hot plate for about 20 seconds each side or until soft and pliable. Transfer to a board. Brush one side of the naan breads with the remaining 2 teaspoons of oil and season with salt. Place the naan breads, oiled side down, on a baking tray. Arrange 2 slices of feta on the bottom half of each naan bread. Top each naan bread with 2 lamb patties, then the zucchini and capsicum. Fold the naan breads over and set back on the hot plate for about 1 minute on each side, or until they are brown and crisp. Cut the naan breads in half and serve the cucumber-yogurt sauce alongside.