Lamb & quinoa burgers with beetroot tzatziki

• quinoa↗50g 50g
• (3 or 4) cooked, vacuum-packed beetroot300g 300g

  (not in vinegar), drained

• natural yogurt↗250g 250g
• mint↗small bunch small bunch

  chopped

• lamb mince500g 500g
• dill↗small bunch small bunch

  chopped

• oil½ tbsp ½ tbsp

  for cooking (optional)

• large carrots↗2 2

  peeled and grated

• red onions↗1 large or 2 small 1 large or 2 small

  halved and finely sliced

• pitta bread↗

  wraps or burger buns to serve

Step-by-step instructions

1. 1

   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.

2. 2

   Use your hands to squish together the cooked quinoa, the lamb, the remaining mint, half the dill and some seasoning. Shape into four burger patties. 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, then leave them to rest for a few mins.

3. 3

   Mix the carrots, onions and the remaining dill in a bowl. Gently warm the wraps or buns, then pile with the carrot mix, add the lamb patties and top with a dollop of the beetroot tzatziki.