Preparation time: 15minutes
Cooking time: 8-10minutes

1 (400g) pack lean lamb mince
1 small onion, chopped
1 garlic clove, crushed
2 tsp ground cumin
1 (85g) bag watercress, finely chopped
1 each red and yellow pepper, cored and deseeded
2 courgettes
1 tbsp olive oil
Yogurt sauce:
150ml natural Greek yogurt
1 clove garlic, crushed
50g (2oz) watercress, roughly chopped
To serve: pitta bread or other flat bread

Place the mince, onion, watercress and cumin in a large bowl with plenty of salt and freshly ground black pepper. Mix together thoroughly.

Divide the mixture into 8 then use wet hands to shape each piece into a small thin pattie. Cut each pepper into 8 wedges and thickly slice the courgettes, place in a bowl season add the oil and toss well.

Make the yogurt sauce by mixing all the ingredients together with salt and pepper to taste. Transfer to a small bowl.

Cook the burgers and vegetables over hot barbecue coals or under a hot grill for 8-10minutes, turning once until the burgers are cooked through, with no sign of pink juices and the vegetables are char grilled. Serve with the yogurt sauce and flat breads.

Cook's tip:

These burgers would also work with other mince such as beef or pork or for a healthier option try turkey mince. You can vary the flavour too, omit the cumin and try adding wholegrain mustard, garlic, dried flaked chilli or even curry paste.