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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  • 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


Kiwi lamb burgers with beetroot and mint relish
  • 1
    Preheat oven grill to medium-high.
  • 2
    To 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.
  • 3
    To make beetroot sauce; combine all ingredients, then season with salt and pepper.
  • 4
    Preheat 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.
  • 5
    Place 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.
  • 6
    Assemble 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.