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Photo of Lamb, beetroot and goat’s cheese burger by WW

Lamb, beetroot and goat’s cheese burger

7
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
Add beetroot into the patty for a great flavour addition and for an extra serve of veg for the day! You’ll be surprised at the taste created.

Ingredients

Lean lamb mince

250 g

Beetroot

1 cup(s), coarsely grated

Garlic

1 clove(s), crushed

Soft goat's cheese

60 g, coarsely crumbled

Olive oil

2 tsp

Red onion

1 medium, cut into thick wedges

Flat bread, pita pocket, light, wholemeal

168 g, (4x42g)

Baby spinach

80 g

Lebanese cucumber

1 medium, sliced

99% fat-free, plain Greek yoghurt, unsweetened

⅓ cup(s), (80g)

Fresh mint

1 tbs, sprigs, to serve

Instructions

  1. 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.
  2. 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.
  3. Heat the remaining oil in the same frying pan over medium heat. Cook the patties for 5 minutes each side or until cooked through.
  4. Open the pita pockets. Divide the spinach leaves, cucumber, onion, patties and yoghurt among the pockets. Top with mint sprigs, to serve.

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