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Lamb & quinoa burgers with beetroot tzatziki

Two lamb & quinoa burgers with beetroot tzatziki

Lamb & quinoa burgers with beetroot tzatziki

Name: Lamb & quinoa burgers with beetroot tzatziki
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 50g quinoa; 300g (3 or 4) cooked, vacuum-packed beetroot (not in vinegar), drained; 250g natural yogurt; small bunch mint chopped; 500g lamb mince; small bunch dill chopped; ½ tbsp oil for cooking (optional); 2 large carrots peeled and grated; 1 large or 2 small red onions halved and finely sliced; pitta bread wraps or burger buns to serve

Cassie Best

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.3 out of 5.14 ratingsRate

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Serve our lamb burgers with a vibrant beetroot slaw for an easy midweek family dinner that delivers two of your 5-a-day. They'll be on the table in just 30 minutes

Freezable (patties only)

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

50g quinoa
300g (3 or 4) cooked, vacuum-packed beetroot

(not in vinegar), drained
250g natural yogurt
small bunch mint

chopped
500g lamb mince
small bunch dill

chopped
½ tbsp oil

for cooking (optional)
2 large carrots

peeled and grated
1 large or 2 small red onions

halved and finely sliced
pitta bread

wraps or burger buns to serve

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Nutrition: per serving

kcal425
fat20g
saturates9g
carbs27g
sugars19g
fibre6g
protein32g
salt0.6g

Method

step 1

Cook the quinoa in plenty of boiling water for 10-15 mins (don’t worry if it still has a little bite), then drain well and leave to cool. Grate the beetroot and mix with the yogurt, half the mint and some seasoning. Chill until ready to serve.
step 2

Use your hands to squish together the cooked quinoa, the lamb, the remaining mint, half the dill and some seasoning. Shape into four burger patties. Heat a large frying pan (if it’s non-stick, you won’t need oil as the lamb mince is already fatty; otherwise, add a drizzle of oil). Cook the burgers for 5-8 mins on each side until they have a nice golden crust and are cooked through, then leave them to rest for a few mins.
step 3

Mix the carrots, onions and the remaining dill in a bowl. Gently warm the wraps or buns, then pile with the carrot mix, add the lamb patties and top with a dollop of the beetroot tzatziki.

Recipe from Good Food magazine, March 2019

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A star rating of 4.3 out of 5.14 ratings

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