[{"type":"span","children":[{"text":"Join now"}]}]

$12 per month for 12 months

*On selected 12 month plans only. Min. cost (Core) NZ$144. Offer ends 23/07/2024. See terms.
Photo of Lamb, beetroot and goat’s cheese burger by WW

Lamb, beetroot and goat’s cheese burger

Total Time
30 min
15 min
15 min
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.


Lean lamb mince

250 g


1 cup(s), coarsely grated


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

cup(s), (80g)

Fresh mint

1 tbs, sprigs, to serve


  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.