Lamb, spinach & ricotta burgers

• olive oil↗2 tbsp tbsp

  plus 2 tsp

• small onions↗4

  2 halved and finely sliced, 2 grated

• cumin seeds↗1 tbsp tbsp
• baby spinach↗200g g

  leaves

• lamb mince300g g
• ricotta↗3 tbsp tbsp
• Greek-style yogurt↗6 tbsp tbsp
• mint leaves↗½small pack

  finely chopped

• seeded buns↗4

  (or gluten-free alternative), split in half

• large tomatoes↗1-2

  sliced

Step-by-step instructions

1. 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. 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. 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.