Lamb, spinach & ricotta burgers
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Lamb, spinach & ricotta burgers

By Jemma Morphet

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

  • Prep:15 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 462
  • fat 27g
  • saturates 8g
  • carbs 27g
  • sugars 10g
  • fibre 6g
  • protein 25g
  • salt 1.1g

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.

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