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
- 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.
- Make beetroot relish.
- Meanwhile, combine lamb, onion, garlic, cumin and egg in medium bowl; season. Shape mixture into four patties.
- Set burner to MEDIUM. Cook patties on heated oiled grill. 5-6 minutes per side. Remove from barbeque, until browned both sides.
- 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.
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Prep and cook time: 1hr 15 minutes. Serves: 4
The Modern Barbeque Cookbook: Essential Recipes for you Ziegler & Brown Grill