Lamb, beetroot and goat’s cheese burger
Lean lamb mince
1 cup(s), coarsely grated
1 clove(s), crushed
Soft goat's cheese
60 g, coarsely crumbled
1 medium, cut into thick wedges
Flat bread, pita pocket, light, wholemeal
168 g, (4x42g)
1 medium, sliced
99% fat-free, plain Greek yoghurt, unsweetened
⅓ cup(s), (80g)
1 tbs, sprigs, to serve
- Place the mince, beetroot and garlic in a large bowl. Season with salt and pepper. Use clean hands to mix well. Add the goat’s cheese. Mix until just combined. Divide evenly into 4 portions. Shape each portion into an 8cm-diameter patty. Place on a plate. Place in the fridge and chill for 20 minutes.
- Heat half the oil in a large non-stick frying pan over medium heat. Cook the onion, stirring, for 5 minutes or until softened and lightly golden. Transfer to a plate. Cover with foil to keep warm.
- Heat the remaining oil in the same frying pan over medium heat. Cook the patties for 5 minutes each side or until cooked through.
- Open the pita pockets. Divide the spinach leaves, cucumber, onion, patties and yoghurt among the pockets. Top with mint sprigs, to serve.