The soft rolls of this burger hold together a tender lamb patty surrounded by layers of Japanese cucumber, iceberg lettuce, a sweet beetroot mixture.
- 500 g lamb mince
- 1 egg, lightly beaten
- 2 tsps dried oregano
- ¼ tsp ground allspice
- ¼ tsp chilli flakes
- 2 garlic cloves, crushed
- 200 g raw beetroot, peeled, finely grated
- 1/3 cup natural yoghurt
- 1 tbsp vegetable oil
- 4 soft rolls
- ½ iceberg lettuce
- 1 Japanese cucumber, chopped
In a bowl, combine mince, egg spices and half the garlic. Mix well and season to taste. Shape mixture into four even, flattened patties. Cover and chill until required.
Squeeze excess moisture from grated beetroot. In a small bowl, combine beetroot, yoghurt and remaining garlic. Season to taste.
In a large frying pan, heat oil on medium. Fry patties 4 to 5 mins each side. Drain paper on towel.
Split each roll. Fill with lettuce, patties and cucumber. Top with a generous dollop of beetroot mixture to serve.
TIP: Make sure you flatten the patties well – they’ll shrink during cooking.
Photo: Rob Shaw/Bauer