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Lamb burgers with beetroot relish
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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
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.
Typical values per serving: