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Lamb Burgers With Avocado, Bell Pepper & Tomato Salsa

The 5-A-Day Menu Planner
by Susannah Blake
Serves 4


• 1 lb. 2oz. lean ground lamb
• 1/2 red onion, shredded
• 1 garlic clove, crushed
• 1 tsp. ground cumin
• 1 tsp. paprika
• 2 tbsp. chopped mint leaves
• olive oil, for frying
• salt and freshly ground black pepper
• flatbreads, to serve

• 2 cups seeded and chopped tomatoes
• 2 green chilies, seeded and finely chopped
• 2 cups seeded and chopped yellow bell peppers
• 2 cups seeded and chopped red bell peppers
• 2 avocados, pitted and diced
• handful flat-leaf parsley, chopped
• 2 tbsp. chopped mint leaves
• 1 tbsp. olive oil
• juice of 1 lime


Combine the lamb, onion, garlic, cumin, paprika, and mint and season well with salt and pepper. Shape into 8 burgers and let chill in the refrigerator about 30 minutes.

To make the salsa, combine the tomatoes, chilies, bell peppers, avocados, parsley, and mint and drizzle with the olive oil. Season with salt and squeeze over lime juice to taste.

Fry the burgers in oil about 5 minutes on each side until just cooked through.

Serve with the salsa and flatbreads.

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