Lamb & Beetroot Burgers

Lamb & Beetroot Burgers

By The Weekly  ,

June 29, 2016

0 0 5 0

The soft rolls of this burger hold together a tender lamb patty surrounded by layers of Japanese cucumber, iceberg lettuce, a sweet beetroot mixture.

  • Prep: 15 mins
  • Cook: 10 mins
  • Yields: 4 Burgers


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


1In 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.

2Squeeze excess moisture from grated beetroot. In a small bowl, combine beetroot, yoghurt and remaining garlic. Season to taste.

3In a large frying pan, heat oil on medium. Fry patties 4 to 5 mins each side. Drain paper on towel.

4Split 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

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