2½ Tbsp olive oil
4 small brown onions, 2 halved and finely sliced, 2 grated
1 Tbsp cumin seeds
200g baby spinach leaves
300g lean lamb mince
3 Tbsp reduced-fat ricotta
Freshly ground black pepper
6 Tbsp reduced-fat Greek-style natural yoghurt
½ small bunch mint leaves, finely chopped
4 HermanBurger Protein Bun by Herman Brot
1 large tomato, sliced
Heat 2 Tbsp oil in a large non-stick frying pan over medium heat. Add sliced onions and cumin seeds. Stir well. Reduce heat to medium-low and cook, stirring occasionally, for 20 minutes or until onions soften and start to caramelise.
Meanwhile, put spinach in a colander and pour over a kettle of boiling water to wilt. Squeeze spinach to remove as much liquid as possible. Roughly chop and put in a large bowl.
Add mince, grated onion, ricotta and pepper to spinach. Mix until well combined. Shape into 4 patties. Heat remaining oil in a large non-stick frying pan over medium heat. Add patties and cook for 4-5 minutes each side, or until cooked through.
Combine yoghurt, mint and pepper in a bowl. Spread a little on roll bases. Add tomato and patties. Top with onions and roll tops. Serve yoghurt mix on side.
You can replace lamb mince with extra lean beef mince.
PER SERVE 2030kJ, protein 30g, total fat 21g (sat. fat 5g), carbs 41g, fibre 8g, sodium 495mg • Carb exchanges 2½ • GI estimate low • Gluten-free option