Kiwi lamb burgers with beetroot and mint relish
A classic meal gets a modern makeover
- 40 mins preparation
- 15 mins cooking
- Serves 4
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Ingredients
Patties
- 600 gram good-quality lamb mince
- 1 tablespoon olive oil
- 1 medium onion, minced
- 1 clove garlic, crushed
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped mint
- 2 tablespoon tomato paste
- 2 teaspoon dried horopito, kawakawa or oregano
- 1 egg, lightly beaten
- 1 lemon, zest of
- 1 slice wholemeal toast bread, chopped, soaked in 2 tablespoons milk or cream
Beetroot sauce
- 450 gram tin whole baby beetroot, drained, finely chopped
- 1/2 cup mayonnaise
- 1 clove garlic, crushed
- 1 teaspoon lemon juice
To serve
- 4 ciabatta or burger buns, halved, buttered
- 8 slice cheese
- 1 red onion, sliced
- 1 lettuce, leaves separated
- 1 avocado, peeled, stone removed, sliced
- 1 cucumber, sliced
Method
Kiwi lamb burgers with beetroot and mint relish
- 1Preheat oven grill to medium-high.
- 2To make the patties; place all ingredients in a large bowl with a big pinch of salt and pepper and a splash of olive or avocado oil. Mix very thoroughly with clean hands. Shape into 4-5 patties, cover and chill in the fridge for 20 minutes or until needed. Remove from the fridge for 15 minutes before cooking.
- 3To make beetroot sauce; combine all ingredients, then season with salt and pepper.
- 4Preheat a large frying pan or BBQ grill to a medium heat. Add a splash of oil, then cook patties for 5 minutes or until one side is nicely browned. Carefully turn over and cook for a further 5-8 minutes or until the patties are just cooked through. Set aside on a warmed plate.
- 5Place the halved buns on an oven tray and place cheese slices on one half. Grill for a minute or so until cheese starts to melt.
- 6Assemble burgers with the patties and fillings, season again with salt and pepper, squash them down and dig in. Serve with baked kumara chips, if you like.
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