Minted Lamb Burgers With Beetroot Mayo Recipes

MINTED LAMB BURGERS WITH BEETROOT MAYO

Minted lamb burgers with beetroot mayo image

Lamb and mint is a classic flavour combination, made even better with contrasting beetroot relish

Provided by Good Food team

Time 25m

Number Of Ingredients 9

Ingredients

400g lamb mince
1 small red onion , ½ grated, ½ thinly sliced
handful parsley , roughly chopped
handful mint , roughly chopped
1 tsp olive oil
3 tbsp mayonnaise
2 cooked beetroot , finely chopped
4 bread rolls
couple handfuls watercress

Steps:

Mix the lamb, grated onion and herbs in a bowl with some seasoning, then divide the mix into 4 and shape into burgers.
Heat a griddle pan until hot, rub the burgers with oil, and cook for 5-6 mins on each side, or until cooked through.
Meanwhile, mix the mayonnaise and beetroot with some seasoning. Fill the bread rolls with some watercress, a burger, a dollop of beetroot mayo and a few onion slices. Serve immediately.

Nutrition Facts : Calories 490 calories, Fat 32 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 1.1 milligram of sodium

MINTED LAMB BURGERS

Minted Lamb Burgers image

Provided by Danny Boome

Categories main-dish

Time 34m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 bunch fresh mint leaves, about 1 cup leaves
1 cup pitted black olives
1/2 red onion, quartered
1 cup bread crumbs
1 1/2 pounds ground lamb
6 hamburger buns
Cucumber-Chile Salad, optional, recipe follows
3 shallots, finely sliced
1 large cucumber, peeled, seeded, quartered and finely sliced
2 garlic cloves, crushed and roughly chopped
2 fresno chiles, red jalapenos, seeded and finely chopped
1 tablespoon finely grated ginger
4 tablespoons rice vinegar
Coarse salt and freshly ground black pepper

Steps:

Preheat the grill to medium.
Add the mint, black olives, red onion and bread crumbs to a food processor. Pulse until well blended. In a large bowl, combine the olive mixture with the meat. Using your hands, mold the meat mixture into 6 burger patties and place on a hot, oiled grill. Grill the burgers for about 7 minutes per side for medium-rare.
Toast the buns on the grill and build the burgers on a toasted bun with a little Cucumber Chile Salad. if desired. Serve.
Add shallots, cucumber, garlic, ginger and chiles to a bowl and follow with rice vinegar. Toss to coat and season with salt and pepper, to taste.
Yield: 6 servings

MINTED LAMB BURGERS

Minted Lamb Burgers image

Yield Makes 4 Servings

Number Of Ingredients 8

Ingredients

1/4 English cucumber
1/2 cup plain yogurt
1/4 cup chopped fresh mint leaves
1 1/4 pounds ground lamb
1/2 teaspoon ground cumin
four 4-inch pita loaves
1 1/2 cups shredded romaine
Accompaniment: 8 eggplant slices, grilled

Steps:

Seed and chop cucumber. In a small bowl stir together cucumber, yogurt, 2 tablespoons mint, and salt and pepper to taste. In a large bowl blend together lamb, cumin, remaining 2 tablespoons mint, and salt and pepper to taste. Form mixture into four 1-inch-thick patties. When forming patties, handle meat as little as possible for a juicier burger.
Prepare grill.
Grill burgers on an oiled rack set 5 to 6 inches over glowing coals about 4 1/2 minutes on each side for well-done. (Alternatively, burgers may be cooked in a hot well-seasoned cast-iron skillet or ridged grill pan.)
Toast pita loaves and split horizontally. Transfer burgers to pitas and top with cucumber mixture, eggplant, and romaine.

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