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Lamb burgers with beetroot relish

Try these succulent lamb burgers served with a quick and nutritious relish and topped with a creamy, Middle Eastern-inspired alternative to mayo.

Preparation time: 15 minutes to 20 minutes
Cooking time: 10 minutes
Total time: 25 minutes to 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
500g lamb mince
½ tsp Maldon sea salt
150g tub Total 0% Fat Greek Yogurt
1 tsp tahini

Method

Warm half the oil in a frying pan over a high heat. Add ¾ of the diced shallot 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 leave to cool.
Place the remaining shallot in a large bowl. Peel and coarsely grate the beetroot into the bowl. Add the remaining oil and the dill. Season generously and mix well. Cover and set aside at room temperature for at least 20 minutes.
Place the lamb in a large bowl and add the cooled 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 and set aside.
Light the barbecue or preheat the grill. Cook the burgers for about 5 minutes on each side for well done, or until cooked to your liking. Serve in a toasted roll on a bed of salad leaves, topped with the relish and a dollop of tahini cream. Serve the remaining relish and tahini cream on the side.