LAMB & GOATS’ CHEESE BURGER
10 SmartPoints per burger
Makes 4
l 250g 10% fat lean lamb mince
l 285g raw beetroot, coarsely grated
l 1 garlic clove, crushed
l 60g reduced-fat goats’ cheese, crumbled
l 2 tsp olive oil
l 1 red onion, cut into thick wedges
l 80g baby spinach leaves
l 1 large cucumber, halved lengthways and sliced
l 4 plain flatbreads
l 80g fat-free natural Greek yoghurt
l Fresh mint leaves, to serve
l Freshly ground black pepper
PUT the lamb, beetroot and garlic in a large bowl. Season well, then use your hands to combine. Add the goats’ cheese and mix until just combined. Divide into four equal portions and shape each into an 8cm patty. Chill in the fridge for 20 minutes. Heat half the oil in a large nonstick frying pan over a medium heat. Cook the onion, while stirring, for 5 minutes or until soft. Transfer to a plate and cover with foil to keep warm. Heat the remaining oil in the same frying pan over a medium heat. Fry the patties for 5 minutes on each side until cooked through. Divide the spinach, cucumber and onion between the flatbreads. Top with the lamb patties and yoghurt, then scatter over the mint. Serve seasoned with plenty of freshly ground black pepper.