zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Lamb burgers with beetroot relish

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Lamb burgers with beetroot relish

    • Preparation time: 15-20 minutes, plus chilling time
    • Cooking time: 10 minutes
    • Total time: 25 minutes to 30 minutes 30 minutes

    Serves: 4

    Ingredients

    2 tbsp olive oil
    2 shallots, finely diced
    2 tsp caraway seeds
    2 large raw beetroot, about 125-150g each
    1 tbsp roughly chopped dill, plus extra to garnish
    500g lamb mince
    ½ tsp Maldon sea salt
    170g tub Total 0% Fat Greek Yogurt
    1 tsp tahini
    4 burger buns or rolls, halved and toasted
    Salad leaves, to serve
     

    Method

    1. Warm half the oil in a frying pan over a high heat. Add three-quarters of the shallots and cook for 3-4 minutes or until soft and golden. Add the caraway seeds and cook for a further 30 seconds. Remove from the heat and cool.

    2. Place the remaining shallots in a large bowl. Peel and coarsely grate the beetroot into the bowl. Add the remaining oil and the dill. Season and mix well. Cover and set aside at room temperature for 20 minutes.

    3. Place the lamb in a large bowl and add the cooked shallot mixture and the salt. Using your hands, knead the mixture well to combine. Then, with dampened hands, shape the mixture into 4 burgers just a little larger than the buns. Place on a plate, cover and chill for 30 minutes. Blend the yogurt and tahini together, season and set aside.

    4. Light or preheat the barbecue, griddle or grill to high. Cook the burgers for about 5 minutes on each side until well done. Serve in a toasted roll on a bed of salad leaves, topped with the relish, a spoonful of tahini cream and extra dill to garnish.
     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    3 stars

    Glossary