Categories: April

Ingredients

• 500g lamb mince
• 1 small red onion, finely chopped
• 1 garlic clove, chopped
• handful fresh parsley leaves
• 1 tbsp ground cumin
• good handful fresh mint leaves, plus extra to garnish
• 250g vacuum-packed cooked beetroot in natural juice, drained
• small handful chopped fresh coriander leaves
• 2 tbsp lemon juice
• 1 tbsp olive oil, plus extra for greasing
• 100g soft, crumby goat's cheese
• toasted hamburger buns and salad leaves, to serve

Directions

1. Place the lamb in the bowl of a food processor with half the onion, the garlic, parsley 2 tsp of cumin and half the mint. Pulse until the mixture just comes together. Season with salt and freshly ground black pepper and shape into 4 burgers. Set aside.

2. Cut the beetroot into small dice and put into a bowl. Add the remaining onion, cumin and mint, then the coriander, lemon juice and the olive oil. Mix together, season to taste and set aside.

3. Preheat the grill to high. Grease a griddle or add a little oil to a frying pan and place over a medium-high heat. When hot, add the burgers and cook for 5-6 minutes each side, or until cooked to preference. Transfer the burgers to a baking tray and crumble the cheese on top of each. Place under the grill for 1-2 minutes, until the cheese is bubbling.

4. Serve the burgers on toasted buns with salad leaves, the beetroot salsa and extra mint leaves.

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