Mix lamb mince and soft cheese to make juicy patties, then pan-fry and pile into buns with a tzatziki-style sauce topped with caramelised onions
Prep:15 mins
Serves 4
2 tbsp olive oil, plus 2 tsp4 small onions, 2 halved and finely sliced, 2 grated1 tbsp cumin seeds200g baby spinach leaves300g lamb mince3 tbsp ricotta6 tbsp Greek-style yogurt½small pack mint leaves, finely chopped4 seeded buns (or gluten-free alternative), split in half1-2 large tomatoes, sliced
STEP 1Heat 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.STEP 2Meanwhile, 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.STEP 3Mix 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.
