Lamb, beetroot and goat’s cheese burger
5
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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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