The warm weather is here and we’re ready for some outside eating! Whether you cook these in the oven or on the barbecue these lamb burgers are delicious and nutritious.

Nutty quinoa mixed with juicy lamb mince, fresh dill, salt and pepper, formed into burgers, gently cooked and served with grated carrot, sweet red onions, and topped with a sweet and tangy beetroot tzatziki.

Go on, give them a go!

Serves 4.

50g quinoa

2 large fresh beetroot, peeled and grated.

200g natural yogurt

Small bunch fresh mint, chopped

500g lamb mince

Small bunch fresh dill, chopped

½ tbs rapeseed oil (optional)

2 large carrots, peeled and grated

1 large or small red onions, halved and finely sliced

Wraps, burger buns or pitta breads to serve

Method

Cook the quinoa In plenty of boiling water for 10 – 15 minutes, don’t worry if it still has a little bite, then drain well and leave to cool.

Grate the fresh beetroot, squeezing out any excess moisture, this will make the tzatziki too wet.

Mix the beetroot with the yogurt half the mint and some salt and pepper, chill until ready to serve.

Use your hands to squash together the quinoa, lamb the remaining mint, half the dill and some salt and pepper. Shape into four burgers.

Heat a large frying pan, if its non – stick, you will not need any oil as the lamb mince is already fatty.

Cook the burgers for 5 – 8 minutes on each side until they have a nice golden crust and cooked through. Rest for a few minutes.

Mix the carrots, red onions and the remaining dill in a bowl. Pile onto the warm wraps, buns or pitta breads.

Top with the burgers and a dollop of the tzatziki and serve in a bun, a wrap or in a lettuce wrap.