- 2 tbsp olive oil, plus 2 tsp
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 curd cheese. Made from whey, it is traditionally a by-product of making…
- 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…
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.