1 ½ tbsp olive oil, plus 2 tsp to serve
4 small onions, 2 halved and finely sliced, 2 grated
3 tsp cumin seeds
200 g baby spinach leaves
300 g lamb mince
2 ¼ tbsp ricotta
4 ½ tbsp Greek-style yoghurt
½ small pack mint leaves, finely chopped
4 seeded buns (or gluten-free alternative), split in half
1- 2 large tomatoes, sliced
- Heat 1 1/2 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 yoghurt, 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 yoghurt and serve.