Lamb & Quinoa Burgers with Beetroot Tzatziki Recipe

Introduction

These lamb and quinoa burgers offer a flavorful twist on classic patties, combining tender lamb with nutty quinoa for a juicy texture. Served with a refreshing beetroot tzatziki and a crisp carrot-onion salad, they make a vibrant and satisfying meal perfect for any occasion.

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. It’s fine if it still has a slight bite. Drain well and leave to cool.
2. Step 2: Grate the beetroot and mix it with the natural yogurt, half of the chopped mint, and some seasoning. Chill this beetroot tzatziki until ready to serve.
3. Step 3: In a bowl, use your hands to combine the cooled quinoa, lamb mince, remaining mint, half the dill, and some seasoning. Shape the mixture into four burger patties.
4. Step 4: Heat a large frying pan over medium heat. If it’s not non-stick, add a drizzle of oil. 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.
5. Step 5: Mix the grated carrots, sliced onions, and remaining dill in a bowl to create a fresh salad.
6. Step 6: Gently warm the pitta bread, wraps, or burger buns. Assemble by piling on the carrot and onion salad, adding a lamb patty, and topping with a 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 burgers.
• If you prefer a milder beetroot tzatziki, use Greek yogurt instead of natural yogurt for a creamier texture.
• Try serving with toasted sesame seed buns or flatbreads for a different twist.

Storage

Store any leftover burgers in an airtight container in the refrigerator for up to 2 days. Keep the beetroot tzatziki chilled separately in a sealed jar for up to 2 days as well. Reheat the burgers gently in a pan or oven until warmed through; it’s best to add fresh salad and tzatziki when serving again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw beetroot instead of cooked beetroot?

Using raw beetroot would alter the texture and flavor; cooked beetroot provides the right softness and sweetness that complements the yogurt in the tzatziki.

Is quinoa necessary in the burgers?

Quinoa adds a pleasant texture and helps bind the burgers while keeping them moist. You can omit it, but the patties may be denser and less tender.

Lamb & Quinoa Burgers with Beetroot Tzatziki Recipe

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★★★★★

4.5 from 105 reviews

• Author: Sophie
• Total Time: 35 minutes
• Yield: 4 burgers 1x

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Description

These Lamb & Quinoa Burgers with Beetroot Tzatziki are a delicious and nutritious twist on classic burgers. Combining protein-rich lamb mince with fluffy quinoa, grated beetroot yogurt tzatziki, and fresh herbs, these burgers offer a vibrant Mediterranean-inspired flavor. Paired with a crunchy carrot and onion salad, they’re perfect for a satisfying 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
• 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

For the Beetroot Tzatziki

• 300g (3 or 4) cooked, vacuum-packed beetroot (not in vinegar), drained
• 250g natural yogurt
• small bunch mint, chopped (half for tzatziki, half for burgers)
• salt and pepper, to taste

To Serve

• pitta bread, wraps or burger buns

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Instructions

1. Cook the Quinoa: Rinse the quinoa under cold water, then cook it in plenty of boiling water for 10-15 minutes, until tender but still slightly al dente. Drain well and leave it to cool completely.
2. Prepare Beetroot Tzatziki: Grate the cooked beetroot and mix it with the natural yogurt, half of the chopped mint, and season with salt and pepper. Chill this mixture in the refrigerator until ready to serve.
3. Make the Burger Patties: In a large bowl, combine the cooled quinoa, lamb mince, remaining chopped mint, half of the chopped dill, and season with salt and pepper. Use your hands to gently squish the mixture together, then shape into four equal burger patties.
4. Cook the Burgers: Heat a large frying pan over medium heat. If using a non-stick pan, no oil is necessary because of the lamb’s fat content; otherwise, add a small drizzle of oil. Cook each burger for 5-8 minutes on each side, until a golden-brown crust forms and the burgers are cooked through. Once cooked, transfer them to a plate and let them rest for a few minutes.
5. Prepare the Salad: In a bowl, mix the grated carrots, finely sliced onions, and the remaining dill with a bit of salt to taste.
6. Warm the Bread and Assemble: Gently warm the pitta bread, wraps, or burger buns. Layer each with some of the carrot and onion salad, add a lamb and quinoa burger, then top generously with beetroot tzatziki. Serve immediately.

Notes

• You can cook the quinoa in vegetable or chicken stock for added flavor.
• If you prefer less fat, use lean lamb mince or substitute part of the lamb with lean beef or turkey.
• Ensure the beetroot is cooked but not pickled in vinegar to avoid sourness in the tzatziki.
• These burgers are great served with a side salad or sweet potato fries for a complete meal.
• Leftover tzatziki can be used as a dip or sauce for other dishes.

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

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