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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Prepare the Salad: In a bowl, mix the grated carrots, finely sliced onions, and the remaining dill with a bit of salt to taste.
- 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
