Lamb Burger With Beetroot Salsa |
|
 |
Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 10 |
|
Serves 4 Ingredients:
500 g ground lamb |
1 red onion, finely chopped |
1 garlic clove, chopped |
1/4 cup flat fresh parsley leaves |
3 teaspoons ground cumin |
1 cup mint leaf, plus extra to garnish |
425 g canned baby beets, drained |
1 tablespoon finely chopped coriander leaves |
1/4 cup lemon juice |
2 tablespoons olive oil |
100 g soft goat's cheese |
toasted hamburger bun, and |
salad leaves, to serve |
Directions:
1. Place lamb in the bowl of a food processor with half the onion, the garlic, parsley and 2 teaspoons of the cumin and 1/4 cup of the mint. Pulse until the mixture just comes together. Season with salt and pepper and form into 4 patties.
2. Cut beetroot into small cubes. Place in a bowl with the remaining onion, cumin and mint. Add the coriander, lemon juice and oil, then season and set aside.
3. Preheat the grill to high.
4. Grease chargrill or frypan and heat over medium-heat. Cook patties for 3 minutes each side or until cooked to your liking. Crumble cheese on top of each patty. Place under broiler for about 1 minute until cheese is bubbling.
5. Serve burgers on toasted buns with salad leaves, beetroot salsa and extra mint leaves.
|
|