Lamb & Quinoa Burgers with Beetroot Tzatziki Recipe

Introduction

These lamb and quinoa burgers are a fresh and flavorful twist on the classic burger, featuring tender lamb mince combined with nutty quinoa. Served with a vibrant beetroot tzatziki and crunchy carrot salad, they make a delicious, wholesome meal perfect for any day of the week.

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
• ½ tbsp oil, for cooking (optional)
• 2 large carrots, peeled and grated
• 1 large or 2 small red onions, halved and finely sliced
• Pitta bread, wraps, or burger buns to serve

Instructions

1. Step 1: Cook the quinoa in plenty of boiling water for 10-15 minutes until tender but with a slight bite. Drain well and set aside to cool.
2. Step 2: Grate the cooked beetroot and mix it with the natural yogurt, half of the chopped mint, and seasoning to taste. Refrigerate this beetroot tzatziki until ready to serve.
3. Step 3: In a bowl, combine the cooled quinoa, lamb mince, remaining mint, half the dill, and seasoning. Use your hands to mix and shape the mixture into four even burger patties.
4. Step 4: Heat a large frying pan over medium heat. If needed, add a little oil to prevent sticking. Cook the burgers for 5-8 minutes on each side until they develop a golden crust and are cooked through. Let them rest for a few minutes after cooking.
5. Step 5: In a separate bowl, toss together the grated carrots, sliced red onions, and remaining dill for a fresh salad.
6. Step 6: Gently warm the pitta bread, wraps, or buns. Assemble by layering the carrot and onion salad, adding a lamb quinoa burger, and topping with a generous dollop of beetroot tzatziki.

Tips & Variations

• For extra flavor, add a pinch of ground cumin or smoked paprika to the lamb mixture before shaping the patties.
• If you prefer a vegan version, substitute lamb mince with cooked lentils or a plant-based mince alternative, and use a dairy-free yogurt for the tzatziki.
• To save time, use pre-grated carrot and pre-sliced onions available at the store.
• Serve with a side of mixed greens or crispy fries for a complete meal.

Storage

Store leftover burgers in an airtight container in the refrigerator for up to 2 days. Keep the beetroot tzatziki separate to prevent sogginess. Reheat burgers gently in a pan or microwave until warm, then assemble fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh beetroot instead of cooked vacuum-packed beetroot?

Yes, you can boil or roast fresh beetroot until tender, then grate and use it in the tzatziki as directed.

Is it necessary to cook the quinoa first?

Yes, cooking the quinoa softens it and allows it to bind well with the lamb mince, adding texture and moisture to the burgers.

Lamb & Quinoa Burgers with Beetroot Tzatziki Recipe

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★★★★★

4.5 from 61 reviews

• Author: Ben
• Total Time: 35 minutes
• Yield: 4 burgers 1x
• Diet: Low Fat

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Description

These lamb and quinoa burgers are a delicious and hearty meal combining lean lamb mince with nutritious quinoa, served with a refreshing beetroot tzatziki and a crisp carrot and onion salad. Perfectly balanced with fresh herbs and vibrant flavors, these burgers are ideal for a wholesome lunch or dinner, served in pitta bread, wraps, or burger buns.

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Ingredients

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For the Burgers

• 50g quinoa
• 500g lamb mince
• small bunch mint, chopped (divided)
• small bunch dill, chopped (divided)
• ½ tbsp oil (optional, for cooking)
• salt and pepper, to taste

For the Beetroot Tzatziki

• 300g cooked, vacuum-packed beetroot (not in vinegar), drained and grated
• 250g natural yogurt
• half the mint, chopped
• salt and pepper, to taste

For the Salad and Serving

• 2 large carrots, peeled and grated
• 1 large or 2 small red onions, halved and finely sliced
• remaining half the dill, chopped
• pitta bread, wraps or burger buns to serve

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Instructions

1. Cook the quinoa: Rinse the quinoa under cold water and cook it in plenty of boiling water for 10-15 minutes. It’s fine if the quinoa still has a slight bite. Drain well and set aside to cool completely.
2. Prepare the beetroot tzatziki: Grate the drained beetroot finely and mix it with the natural yogurt, half the chopped mint, and salt and pepper to taste. Chill the mixture in the refrigerator until ready to serve to allow the flavors to meld.
3. Make the burger patties: Using your hands, combine the cooled quinoa, lamb mince, the remaining chopped mint, half the dill, and season with salt and pepper. Mix gently but thoroughly, then shape the mixture into four equal-sized burger patties.
4. Cook the burgers: Heat a large frying pan over medium heat. If using a non-stick pan, oil is optional since lamb mince is naturally fatty; otherwise, add a small drizzle of oil. Cook the patties for 5-8 minutes per side, until a golden crust forms and they are cooked through. Remove from the pan and let them rest for a few minutes to keep them juicy.
5. Prepare the carrot and onion salad: In a bowl, combine the grated carrots, finely sliced red onions, and the remaining chopped dill. Toss gently to mix.
6. Warm the bread: Gently warm the pitta bread, wraps, or burger buns until soft and pliable.
7. Assemble and serve: Pile the carrot and onion salad onto the warmed bread, add a lamb and quinoa burger patty on top, and finish with a generous dollop of the chilled beetroot tzatziki. Serve immediately and enjoy!

Notes

• Using vacuum-packed cooked beetroot that’s not in vinegar helps keep the tzatziki fresh and creamy.
• Allowing the burgers to rest after cooking helps retain their juices for a more flavorful bite.
• If preferred, the patties can also be grilled over medium heat instead of pan-fried.
• You can substitute the natural yogurt with Greek yogurt for a thicker tzatziki consistency.
• These burgers freeze well uncooked; freeze shaped patties and cook from frozen, adding a few extra minutes to the cooking time.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Mediterranean

Keywords: lamb burgers, quinoa burgers, beetroot tzatziki, healthy burgers, Mediterranean recipe, lamb mince recipe