Lamb Burgers With Beetroot Relish And Yogurt

21/11/2015 7:56 AM AEDT | Updated 15/07/2016 12:51 PM AEST
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INGREDIENTS

  • 500g minced (ground) lamb
  • 1 small brown onion (80g), chopped finely
  • 2 cloves garlic, crushed
  • 1 teaspoon ground cumin
  • 1 egg, beaten lightly
  • 1 tablespoon ground cumin, extra
  • 1 tablespoon finely chopped fresh mint
  • 1 loaf Turkish bread (430g)
  • 50g baby rocket (arugula) leaves

Beetroot Relish:

  • 4 medium beetroot (700g), grated coarsely
  • 1 small brown onion (80g), chopped finely
  • ½ cup (80ml) water
  • ½ cup (110g) white (granulated) sugar
  • 2/3 cup (160ml) cider vinegar

METHOD

  1. Close the hood and preheat the barbeque with the burners set to HIGH and the hood down until the hood thermometer reads around 200 degrees Celsius.
  2. Make beetroot relish.
  3. Meanwhile, combine lamb, onion, garlic, cumin and egg in medium bowl; season. Shape mixture into four patties.
  4. Set burner to MEDIUM. Cook patties on heated oiled grill. 5-6 minutes per side. Remove from barbeque, until browned both sides.
  5. Sandwich rocket, patties, yogurt mixture and relish between bread.

Beetroot Relish:

Cook beetroot, onion and the water in a large frying pan, covered. 15 minutes or until beetroot is tender.

Stir in sugar and vinegar; cook, covered, stirring occasionally. 20 minutes. Uncover; cook, stirring occasionally, 10 minutes or until liquid evaporates.

Prep and cook time: 1hr 15 minutes. Serves: 4



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