Directions:
- First make the dip by mixing together the yogurt and mint with a little seasoning, then chill until ready to serve.
- Tip the lamb into a big bowl with the spices, chili, herbs, Worcestershire sauce and egg. Season, then get your hands in and mix well. Divide the mixture into 16.
- Shape into burgers, pushing a cube of cheese into the centre of each and sealing inches Chill until just before your guests arrive.
- Heat oven to 400F and heat the oil in a frying pan.
- Fry the burgers for 1-2 mins until brown on each side, then transfer to a baking tray. Put in the oven for 15-20 mins until cooked through and piping hot.
- Pile onto a big plate and serve with the dip on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 508.88 Kcal (2131 kJ) | ||
| Calories from fat | 371.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.27g | 63% | |
|---|---|---|---|
| Cholesterol | 167.84mg | 56% | |
| Sodium | 668.45mg | 28% | |
| Potassium | 400.38mg | 9% | |
| Total Carbs | 4.41g | 1% | |
| Sugars | 2.89g | 12% | |
| Dietary Fiber | 0.45g | 2% | |
| Protein | 28.19g | 56% | |
| Vitamin C | 20.9mg | 35% | |
| Iron | 4.2mg | 23% | |
| Calcium | 290.2mg | 29% | |
| Amount Per 100 g | |||
| Calories | 261.1 Kcal (1093 kJ) | ||
| Calories from fat | 190.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.18g | 63% | |
|---|---|---|---|
| Cholesterol | 86.12mg | 56% | |
| Sodium | 342.98mg | 28% | |
| Potassium | 205.43mg | 9% | |
| Total Carbs | 2.26g | 1% | |
| Sugars | 1.48g | 12% | |
| Dietary Fiber | 0.23g | 2% | |
| Protein | 14.47g | 56% | |
| Vitamin C | 10.7mg | 35% | |
| Iron | 2.1mg | 23% | |
| Calcium | 148.9mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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