Lamb, beetroot & goat's cheese burger
8
Points®
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.
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