50 g (1 3/4 oz), peeled weight, butternut squash, deseeded and cut into 5 mm (1/4 inch) cubes
2 small cloves crushed garlic
40 g (1 1/2 oz) peeled weight, onion, finely chopped
1 tbsp chopped fresh basil
pinch of ground cumin
pinch of crushed coriander seeds
pinch of chilli powder
1/2 tsp dried marjoram
1/2 egg white
75 g (2 3/4 oz) leg of lamb, all visible fat removed, minced or finely chopped
for the raita
50 g (1 3/4 oz) cucumber
4 tbsp 0% fat Greek-style yoghurt
pinch of strands saffron, soaked in a little warm water for 15 minutes
for the garnish
1 beef tomato, halved
1 small wholemeal bread roll, halved
15 g (1/2 oz) mixed salad leaves
1/2 lemon, for squeezing over the burgers
1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Spread the butternut squash out on a non-stick baking tray and cook in the oven for 15-20 minutes, or until tender. Remove and cool on a plate.
3. Meanwhile, to make the raita, grate the cucumber into a small bowl, add the yoghurt and saffron and mix together. Cover and chill in the fridge.
4. Dry-sweat the garlic and onion in a frying pan for 3-4 minutes, or until soft.
5. Using a fork, mash the cold butternut squash in a bowl, then add the basil, cumin, coriander, chilli powder, marjoram, egg white and lamb together with
the garlic and onion. Mix thoroughly, form into 2 equal-sized burgers and put on a non-stick baking tray.
6. Preheat the grill. Grill the burgers and tomato for 4 - 5 minutes on each side, or until the burgers are cooked through and the tomato is golden brown.
7. Lightly toast the bread roll halves.
8. Serve each burger on a bread roll half with the grilled tomato and salad leaves. Squeeze over a little lemon. Serve the raita separately.
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