Cooking with Rena Lee

Yield:4

INGREDIENTS:

12 oz	lean lamb, ground
1	medium onion, finely chopped
4 tbsp	dry whole wheat bread crumbs
2 tbsp	mint jelly
	salt and pepper
4	whole wheat rolls, split
2	large tomatoes, sliced
	small piece of cucumber, sliced
	lettuce leaves
	FOR THE RELISH
4 tbsp	low-fat unsweetened yogurt
1 tbsp	mint jelly, softened
2 in piece	cucumber, finely diced
1 tbsp	fresh mint, chopped

DIRECTIONS:

Place the lamb in a large bowl and mic in the onion, bread crumbs, and jelly. Season well, then mold the ingredients together with your hands to form a firm mixture.
Divide the mixture into 4 and shape each portion into a round measuring 4 inches across. Place the rounds on a plate lined with baking parchment and leave to chill for 30 minutes.
Preheat the broiler. Line a broiler rack with baking parchment, securing the ends under the rack, and place the burgers on top. Cook for 8 minutes, then turn over the burgers, and cook for a further 7 minutes, or until completely cooked through.
Meanwhile, make the relish. Mix together the unsweetened yogurt, mint jelly, cucumber, and freshly chopped mint in a bowl. Cover and chill in the refrigerator until it is required.
Drain the burgers on absorbent paper towels. Serve the burgers inside the rolls with sliced tomatoes, cucumber, lettuce, and relish.