500g lamb mince
1 small red onion, diced
2 cloves garlic, finely chopped
1/2 cup breadcrumbs
30g sachet taco seasoning
1/3 cup, coriander leaves, roughly chopped
2 tbs rice bran oil
1/2 cup plain Greek style-yoghurt
2 tbs olive oil
1 tsp cayenne pepper
12 cherry tomatoes, sliced
80g salad greens
1 Lebanese cucumber, sliced
6 bread rolls
1. Combine mince, onion, garlic, breadcrumbs, taco seasoning, coriander leaves and egg in a bowl. Season with salt and pepper. Use your hands to shape into 6 patties. Refrigerate for 15 minutes.
2. Heat oil in a non-stick frypan over medium-high heat, then cook patties for 2-3 minutes each side or until cooked to your liking. Place yoghurt in a small bowl. Sprinkle with cayenne pepper and drizzle with olive oil.
3. Spread bun bases with butter or margarine. Top each with a pattie, salad leaves , cucumber, sliced tomatoes, yoghurt and bun top.