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Lamb burgers with beetroot salsa
Lamb burgers with beetroot salsa
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Add beetroot to a lamb burger for a super Aussie twist. Happy Australia Day!
Ingredients:
  • 500g lamb mince
  • 1 red onion, finely chopped
  • 1 garlic clove, chopped
  • 62.50 ml flat-leaf parsley leaves
  • 7.50 gm ground cumin
  • 250.00 ml mint leaves, plus extra to garnish
  • 425g canned baby beetroot, drained
  • 20.00 ml finely chopped coriander leaves
  • 60ml lemon juice
  • 36.40 gm olive oil
  • 100g soft goat's cheese
  • Toasted hamburger buns, to serve
  • Salad leaves, to serve
Instructions:
  • In a food processor, combine lamb, half of the onion, garlic, parsley, 2 teaspoons cumin, and 1/4 cup mint. Pulse until mixed. Season with salt and pepper, then shape into 4 patties.
  • Dice the beetroot into small cubes and combine it in a bowl with the remaining onion, cumin, and mint. Drizzle with coriander, lemon juice, and oil, then season to taste and let it sit for a while.
  • Fire up the grill to maximum heat.
  • Prepare a chargrill or frypan by greasing it and heating it over medium-high heat. Sear patties for 3 minutes on each side, or until they reach your desired level of doneness. Sprinkle cheese on top of each patty and then broil for about 1 minute, until the cheese is bubbling.
  • Assemble burgers on toasted buns with salad leaves, beetroot salsa, and extra mint leaves.

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