Ingredients
50g quinoa
300g (3 or 4) cooked, vacuumpacked beetroot (not in vinegar), drained
250g natural yogurt
small bunch mint, chopped
500g lamb mince
small bunch dill, chopped
1 /2 tbsp oil, for cooking (optional)
2 large carrots, peeled and grated
1 large or 2 small red onions, halved and finely sliced
wraps, burger buns or pitta bread, to serve
Method
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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.
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Use your hands to squash together the quinoa, lamb, the remaining mint, half the dill and some seasoning. Shape into four burgers. 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. Rest for a few mins. -
Mix the carrots, red onions and the remaining dill in a bowl. Pile onto the warm wraps or buns, or into the pitta breads. Top with the burgers and a dollop of beetroot tzatziki.
PER SERVING
425 kcals • fat 20g • saturates 9g • carbs 27g • sugars 19g • fibre 6g • protein 32g • salt 0.6g
