Lamb & Quinoa Burgers With Beetroot Tzatziki (Gluten Free)

Lamb & Quinoa Burgers With Beetroot Tzatziki

SERVES (4 ) | PREP (10 mins) | COOK (20 mins) | EASY 

Patties only!

How to make Lamb & Quinoa Burgers With Beetroot Tzatziki ?

Ingredients:

*50g quinoa 

*300g (3 or 4) cooked, vacuum-packed 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 

Preparation:

■ 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. 

GOOD TO KNOW calcium • 'relate • fibre •2 of 5-a day•gluten free 

PER SERVING 425 kcals • fat 20g • saturates 9g • carbs 27g •sugars l9g •fibre 6g • protein 32g • salt 0.6g

Photo & Recipe Source :  BBC Good Food ME - 2019 April