Lamb, Mushroom And Feta Pocket Burgers

For a low-fat, mid-week treat, fill a pocket bread with juicy lamb burgers, feta cheese, radicchio and mushrooms.

The ingredient of Lamb Mushroom And Feta Pocket Burgers

• 500g trim lamb mince
• 1 tablespoon tomato paste
• 1 small brown onion coarsely grated
• 2 teaspoons finely chopped fresh rosemary
• 2 tablespoons finely chopped fresh continental parsley
• salt freshly ground black pepper
• 60ml 1 4 cup water
• 1 massel chicken style stock cube crumbled
• 200g swiss brown mushrooms sliced
• 90g 1 3 cup low fat natural yoghurt
• 1 tablespoon finely chopped fresh continental parsley extra
• radicchio leaves to serve
• 4 pocket bread
• fresh continental parsley leaves to serve
• 50g low fat feta crumbled

The Instruction of lamb mushroom and feta pocket burgers

• combine the lamb mince tomato paste onion rosemary and parsley in a large bowl use your hands to mix until well combined season with salt and pepper divide lamb mixture into 4 equal portions and shape into 10cm patties place on a plate and cover with plastic wrap place in the fridge for 30 minutes to chill
• heat water and stock cube in a frying pan over medium heat add mushroom and cook stirring occasionally for 10 minutes or until mushroom is tender and the liquid has evaporated
• heat a medium non stick frying pan over medium heat add lamb patties and cook for 5 minutes on each side or until golden brown and cooked through
• combine yoghurt and extra parsley in a bowl place radicchio and patties inside the pocket bread drizzle with yoghurt mixture and top with mushroom sprinkle with parsley leaves and feta to serve

Nutritions of Lamb Mushroom And Feta Pocket Burgers

calories: 474 893 calories
calories: 21 grams fat
calories: 8 grams saturated fat
calories: 30 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 39 grams protein
calories: 93 milligrams cholesterol
calories: 700 04 milligrams sodium
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calories: nutritioninformation