Lamb, spinach & ricotta burgers

Lamb, spinach & ricotta burgers

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(5 ratings)

Prep: 15 mins Cook: 20 mins


Serves 4

Mix lamb mince and soft cheese to make juicy patties, then pan-fry and pile into buns with a tzatziki-style sauce topped with caramelised onions

Nutrition and extra info

  • burgers only
  • Gluten-free

Nutrition: per serving

  • kcal462
  • fat27g
  • saturates8g
  • carbs27g
  • sugars10g
  • fibre6g
  • protein25g
  • salt1.1g


  • 2 tbsp olive oil, plus 2 tsp
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 small onions, 2 halved and finely sliced, 2 grated



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp cumin seeds
  • 200g baby spinach leaves



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 300g lamb mince
  • 3 tbsp ricotta



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • 6 tbsp Greek-style yogurt
  • ½ small pack mint leaves, finely chopped
  • 4 seeded buns (or gluten-free alternative), split in half
  • 1-2 large tomatoes, sliced



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…


  1. Heat 2 tbsp olive oil in a frying pan. Tip in the sliced onions and cumin seeds, plus seasoning. Cook gently for 20 mins until golden and caramelised.

  2. Meanwhile, put the spinach in a colander and pour over a kettle or two of boiling water to wilt. Squeeze the spinach as dry as possible, chop roughly and put in a large bowl. Add the mince, grated onion, ricotta and seasoning. Mix thoroughly, then shape into 4 burgers. Heat 2 tsp of oil in a non-stick frying pan and cook the burgers for 8-9 mins each side, or until cooked through.

  3. Mix the yogurt, mint and seasoning in a bowl. Spread a little onto each bun, add the tomatoes and burgers, and put the onions on top. Add an extra dollop of yogurt and serve.

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Comments, questions and tips

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25th Jun, 2015
These were lovely. Followed the recipe to the letter, and everything worked together really well. Important note though - the patties are quite soft, so I would recommend frying rather than trying to do a healthier alternative of griddling - and really not ideal for barbecues. But still - really tasty!
patlim's picture
16th Jun, 2015
Tasty and moist. Will reduce the quantity of cumin seeds.
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