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Photo of Lamb, beetroot & goat's cheese burger by WW

Lamb, beetroot & goat's cheese burger

11
Points® value
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
Rich lamb, earthy beetroot and clean-tasting mint are a perfect trio of flavours – you’ll come back to this one again and again

Ingredients

Lamb mince 10% fat, raw

250 g

Beetroot

285 g, grated

Garlic

1 clove(s), crushed

Medium Fat Soft Goat's Cheese

60 g, crumbled

Olive Oil

2 teaspoon(s)

Red onion

1 small, cut into thick wedges

Plain flatbread

4 individual, medium

Spinach

80 g

Cucumber

1 individual, extra large, sliced

0% fat natural Greek yogurt

80 g

Mint, Fresh

4 sprig(s), to serve

Instructions

  1. Put the lamb, beetroot and garlic in a large bowl. Season with salt and freshly ground black pepper, then use your hands to combine.
  2. Add the goats’ cheese and mix until just combined. Divide into 4 equal portions and shape each into an 8cm patty. Chill in the fridge for 20 minutes.
  3. Heat half the oil in a large nonstick frying pan over a medium heat. Cook the onion, stirring, for 5 minutes or until soft. Transfer to a plate and cover with foil to keep warm.
  4. Heat the remaining oil in the same frying pan over a medium heat. Fry the patties for 5 minutes on each side until cooked through.
  5. Divide the spinach, cucumber and onion between the flatbreads. Top with the lamb patties and yogurt, then scatter over the mint. Serve seasoned with plenty of freshly ground black pepper.

Notes

You can swap flatbreads for Pitta Breads: toast, split and add the patties and salad. Don't forget to check the SmartPoints!

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