Flatbread Lamb Burgers

Use lean lamb mince here and there’s no egg or breadcrumbs needed to bind. Chopped fresh herbs work well in the burger mixture, too.

Hands-on time 25min. Cooking time about 25min. Serves 2

FOR THE FLATBREADS

• 100ml milk

• 25g butter

• 150g plain flour, plus extra to dust

FOR THE BURGERS

• 200g lean lamb mince

• ¼ red onion, finely chopped

• 1 garlic clove, crushed

• ¾tsp dried oregano

• ½tsp paprika

FOR THE TZATZIKI

100g Greek yogurt, full or low fat 5cm piece cucumber, finely chopped 1-2tsp mint sauce, or a few mint leaves, finely chopped

TO SERVE, OPTIONAL

• Tomato slices

• ¼ red onion, finely sliced

• Handful salad leaves, we used rocket

1 Start by making the flatbreads. Heat milk and butter in a small pan, just until butter melts. Cool for 5min. In a medium bowl, mix flour, ¼tsp fine salt and milk mixture to make a dough.

2 Lightly flour a work surface and knead dough for 1min, then cover with the upturned bowl and leave to rest while you make the burgers.

3 Preheat oven to 190°C (170°C fan) mark 5. Mix all the burger ingredients with some seasoning. Shape into 2 flattened patties (they will shrink on cooking). Heat a medium-large frying pan (it will be used again later for the flatbreads) over medium heat. Fry burgers (without oil) for 3min per side, until browned. Transfer to a small baking tray and continue cooking in oven for 12-15min, until cooked through.

4 Meanwhile, wipe out the frying pan. Lightly flour a work surface and split the dough in half. Roll out each portion to a rough 20.5-23cm circle. Heat frying pan over medium heat and fry flatbreads (without oil) one at a time for 2-3min per side until speckled golden. Cool wrapped in a clean tea towel.

5 Mix the tzatziki ingredients with some seasoning. Serve burgers, tomatoes, onion and salad, if using, dolloped with tzatziki and folded in the flatbreads.

PER SERVING 670cals, 32g protein, 31g fat (17g saturates), 65g carbs (7g total sugars), 4g fibre