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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Warm the bread: Gently warm the pitta bread, wraps, or burger buns until soft and pliable.
- 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
