Tender lamb, earthy beetroot and refreshing mint make a perfect trio. This is set to become a family favourite.
Prep time: 15 minutes + chilling
Cook time: 15 minutes
Calories: 380 per burger
- 250g 20% fat lamb mince
- 285g coarsely grated raw beetroot
- 1 garlic clove, crushed
- 60g medium-fat goats' cheese, crumbled 2 tsp olive oil
- 1 red onion, cut into thick wedges
- 4 small wholemeal flatbreads
- 80g baby spinach leaves
- 1 large cucumber, halved lengthways and sliced
- 80g 0% fat natural Greek yogurt
- Fresh mint leaves, to serve
- Put the lamb, beetroot and garlic in a large bowl. Season with salt and freshly ground black pepper, then use your hands to combine.
- Add the goats' cheese and mix until just combined. Divide into 4 equal portions and shape each into an 8cm patty. Chill in the fridge for 20 minutes.
- Heat half the oil in a large nonstick frying pan over a medium heat. Cook the onion, stirring, for 5 minutes or until soft. Transfer to a plate and cover with foil to keep warm.
- Heat the remaining oil in the same frying pan over a medium heat. Fry the patties for 5 minutes on each side until cooked through.
- Divide the spinach, cucumber and onion between the flatbreads. Top with the lamb patties and yogurt, then scatter over the mint. Serve seasoned with plenty of freshly ground black pepper.
Recipe courtesy of Weight Watchers.
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