Lamb burgers with beetroot relish Recipe

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serves:

2

Skill:

medium

Total Time:

00:40

Prep:

00:30

Cooking:

00:10

Nutrition per portion

RDA
Calories 541 kCal 27%
Fat 28g 40%
  -  Saturates 9g 45%

These homemade lamb burgers are tastier than shop-bought with a hint of cumin to spice things up. Serve with a summer relish and fresh salad.

Ingredients

  • For the burgers:
  • 250g (8oz) lean minced lamb
  • 2 shallots, peeled and very finely chopped
  • 1tsp cumin seeds
  • Salt and freshly ground black pepper
  • A little oil
  • 2 soft buns
  • 2tbsp plain yogurt
  • 1tsp tahini paste, optional
  • A few baby spinach leaves or watercress
  • For the relish:
  • 1 large or 2 small cooked beetroot
  • ½ tsp cumin seeds
  • 1tsp each olive oil and lemon juice
  • A few fresh dill fronds (or chopped fresh herbs)

Method

  • Heat a griddle pan. 

  • To make the burgers: Mix the minced lamb with the half the shallot, the cumin seeds and seasoning. Knead well to combine, then shape into burgers a little larger than the buns, and rub oil over them.

  • Cook on the hot griddle for 3-4 mins on each side.

  • Meanwhile, make the relish. Grate beetroot coarsely and mix with the rest of the shallot, the cumin seeds, oil, lemon juice and dill, or other herb of choice.

  • Toast the buns for a few seconds on the griddle. 

  • To serve, mix the yogurt and tahini, if using, on the base of each bun. Place some leaves, then a burger and some relish, on top. Serve the rest of the relish.

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