Lamb, spinach and ricotta burgers

Lamb, spinach and ricotta burgers

Lamb, spinach & ricotta burgers

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

  • Serves 4
  • Easy

Nutrition per serving

  • Calories 462
  • Carbohydrates 27
  • Saturated Fat 8
  • Sugar 10
  • Protein 25
  • Fat 27
  • Fiber 6
  • Salt 1.1

Ingredients

  • 2 tbsp olive oil, plus 2 tsp

  • 4 small onions, 2 halved and finely sliced, 2 grated

  • 1 tbsp cumin seeds

  • 200g baby spinach leaves

  • 300g lamb mince

  • 3 tbsp ricotta

  • 6 tbsp Greek-style yogurt

  • ½ small pack mint leaf, finely chopped

  • 4 seeded buns (or gluten-free alternative), split in half

  • 1-2 large tomatoes, sliced

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.