Lamb, spinach & ricotta burgers

1 of 5-a-day 30-60 minutes 4 servings 600 kcal or less calcium everyday fibre homemade burger iron mains midweek meals quick summer weeknight

N/A

Source

Ingredients

2 tbsp olive oil , plus 2 tsp

4 small onions , 2 halved and finely sliced, 2 grated

1 tbsp cumin seeds

200g baby spinach leaves

300g lamb mince

3 tbsp ricotta

6 tbsp Greek-style yogurt

½small pack mint leaves , finely chopped

4 seeded buns (or gluten-free alternative), split in half

1-2 large tomatoes , sliced

Method

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.

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.

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.