Lamb, spinach & ricotta burgers

Lamb, spinach & ricotta burgers

By Jemma Morphet
  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 15 mins Cook: 20 mins

Easy

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

  • burger patties only
  • Gluten-free

Nutrition: per serving

  • kcal462
  • fat27g
  • saturates8g
  • carbs27g
  • sugars10g
  • fibre6g
  • protein25g
  • salt1.1g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 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
    Onion

    Onion

    un-yun

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

  • 1 tbsp cumin seeds
  • 200g baby spinach leaves
    Spinach

    Spinach

    spin-atch

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

  • 300g lamb mince
  • 3 tbsp ricotta
    Ricotta

    Ricotta

    ree-cot-a

    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
    Tomato

    Tomato

    toe-mart-oh

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

Method

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
archangelrich
25th Jun, 2015
5.05
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
patlim
16th Jun, 2015
4.05
Tasty and moist. Will reduce the quantity of cumin seeds.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.