- 50g quinoa
Tiny, bead-shaped seeds (although more similarly treated like grains) with a little tail…
- 300g (3 or 4) cooked, vacuum-packed beetroot (not in vinegar), drained
A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…
- 250g natural yogurt
- small bunch mint, chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 500g lamb mince
- small bunch dill, chopped
- ½ tbsp oil, for cooking (optional)
- 2 large carrots, peeled and grated
- 1 large or 2 small red onions, halved and finely sliced
- pitta bread, wraps or burger buns to serve
Cook the quinoa in plenty of boiling water for 10-15 mins (don’t worry if it still has a little bite), then drain well and leave to cool. Grate the beetroot and mix with the yogurt, half the mint and some seasoning. Chill until ready to serve.
Use your hands to squish together the cooked quinoa, the lamb, the remaining mint, half the dill and some seasoning. Shape into four burger patties. Heat a large frying pan (if it’s non-stick, you won’t need oil as the lamb mince is already fatty; otherwise, add a drizzle of oil). Cook the burgers for 5-8 mins on each side until they have a nice golden crust and are cooked through, then leave them to rest for a few mins.
Mix the carrots, onions and the remaining dill in a bowl. Gently warm the wraps or buns, then pile with the carrot mix, add the lamb patties and top with a dollop of the beetroot tzatziki.