Honest Lamb Burgers with Kawakawa Herb Koftas with Garlic Yoghurt Sauce
Honest Lamb Burgers with Kawakawa Herb Koftas with Garlic Yoghurt Sauce
By The Tattooed Butcher
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Honest Lamb Burgers with Kawakawa Herb Koftas with Garlic Yoghurt Sauce
Honest Lamb Burgers with Kawakawa Herb Koftas with Garlic Yoghurt Sauce
- Meat type
- Lamb
- Cooking time
- <10
- Serves
- 3-4
- Preparation time
- 15
Honest Lamb Burgers with Kawakawa Herb Koftas with Garlic Yoghurt Sauce
Honest Lamb Burgers with Kawakawa Herb Koftas with Garlic Yoghurt Sauce
Ingredients
- 1 pack Silver Fern Farms Honest Lamb Burgers with Kawakawa Herb
- 8 kebab skewers
COUSCOUS SALAD
- ½ cup couscous
- ¾ cup boiling water
- 1 tsp olive oil
- ½ lemon, squeezed
- 30g parsley, chopped
- 1 tomato, finely chopped
- ½ telegraph cucumber, finely chopped
- ½ tsp salt
- ½ tsp pepper
GARLIC YOGHURT SAUCE
- ½ cup plain Greek yoghurt
- 2 garlic cloves, crushed
- ½ lemon, squeezed
- 10g mint, chopped
Honest Lamb Burgers with Kawakawa Herb Koftas with Garlic Yoghurt Sauce
Honest Lamb Burgers with Kawakawa Herb Koftas with Garlic Yoghurt Sauce
Method
To prepare the garlic yoghurt sauce, combine yoghurt, garlic, lemon and mint. Mix well and refrigerate for a few hours before serving.
Remove Silver Fern Farms Honest Lamb Burgers with Kawakawa Herb from the fridge and packaging and allow to bloom at room temperature for 10 mins.
Meanwhile, to prepare couscous salad, add couscous and boiling water to a pot. Add olive oil, lemon, salt and pepper then cover for 10 mins. Stir well, add into serving bowl with parsley, tomato and cucumber and mix through.
Split burgers in half and shape around kebab skewers.
Bring BBQ to high heat and cook koftas for 2 mins each side.
Serve koftas on top of couscous salad and top with garlic yoghurt sauce.
Recommended Burger: Honest Lamb with Kawakawa Herb
Genuinely natural and straight up delicious, these burgers made with a pinch of wild Kawakawa that adds a fresh pepper flavour and herbaceous taste to the finest cuts of New Zealand’s best grass-fed lamb. No weird bits or hidden tricks. Just honest to goodness deliciousness.
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