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
Ingredients
- 2 tbsp olive oil, plus 2 tsp
Olive oil
ol-iv oylProbably 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
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tbsp cumin seeds
- 200g baby spinach leaves
Spinach
spin-atchUsed in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 300g lamb mince
- 3 tbsp ricotta
Ricotta
ree-cot-aRicotta 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
Tomato
toe-mart-ohA member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
Method
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.
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.
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.
Comments, questions and tips