Quinoa and Lamb Burgers with Beet Tzatziki
Quinoa and Lamb Burgers with Beet Tzatziki

Ingredients

Method

  • 50g quinoa
  • 300g cooked beetroot
  • 250g yoghurt
  • Small bunch of chopped mint
  • 500g lamb mince
  • Small bunch of chopped dill
  • 1⁄2 tbsp oil for frying
  • 2 grated carrots
  • 1 red onion, finely sliced
  • Pitta bread for serving
  • Cook the quinoa in boiling water for 10-15 minutes, then drain and leave to cool. Grate the beetroot, mix with the yoghurt and about half the mint, and season well. Chill until ready to serve.
  • With damp hands, squish together the quinoa, the lamb, the rest of the mint, half the dill, and plenty of salt and pepper, and shape into four patties. Cook the burgers for 5-8 minutes on each side or until your liking, then leave to rest for a couple of minutes.
  • Mix together the remaining dill with the grated carrots and onion. Warm the pittas, and pile in the carrot mix, the lamb patty, and top with your colourful tzatziki.
20 mins
4 serving
This recipe pairs perfectly with the Pete's Pure Shiraz 2019 from Murray Darling, Australia.

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