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
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.
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.
425 kcals • fat 20g • saturates 9g • carbs 27g • sugars 19g • fibre 6g • protein 32g • salt 0.6g