Brioche buns
We show you how to master this soft bread enriched with eggs and milk. Serve split and filled with barbecued meat, burgers or pulled pork
Lamb, spinach & ricotta burgers
Serves 4
Easy
Prep:
Cook:
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
Skip to ingredients
- 2 tbsp olive oilplus 2 tsp
- 4 small onions2 halved and finely sliced, 2 grated
- 1 tbsp cumin seeds
- 200g baby spinachleaves
- 300g lamb mince
- 3 tbsp ricotta
- 6 tbsp Greek-style yogurt
- ½small pack mint leavesfinely chopped
- 4 seeded buns(or gluten-free alternative), split in half
- 1-2 large tomatoessliced
Nutrition: per serving
- kcal462low
- fat27g
- saturates8g
- carbs27g
- sugars10g
- fibre6g
- protein25g
- salt1.1g
Method
step 1
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.
step 2
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.
step 3
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.
