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Two lamb & quinoa burgers with beetroot tzatziki

Lamb & quinoa burgers with beetroot tzatziki

A star rating of 4.3 out of 5.14 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Serve our lamb burgers with a vibrant beetroot slaw for an easy midweek family dinner that delivers two of your 5-a-day. They'll be on the table in just 30 minutes

  • Freezable (patties only)
  • Gluten-free
Nutrition: per serving


  • 50g quinoa
  • 300g (3 or 4) cooked, vacuum-packed beetroot (not in vinegar), drained
  • 250g natural yogurt
  • small bunch mint , chopped
  • 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


  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Goes well with

Recipe from Good Food magazine, March 2019


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A star rating of 4.3 out of 5.14 ratings

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