Lamb Burger with Beetroot Relish
To add another dimension to the relish, toast a teaspoon or two of cumin seeds, grind them down, and add a sprinkling to the beetroot relish, goes really well with the lamb.
4 people
15 minutes
25 minutes
Ingredients
- 4 tbsp Aioli
- 6 - Anchovies drained and chopped
- 4 - Baps
- 1 pinch Black Pepper
- 2 tsp Caster Sugar
- 1 tbsp Red Wine Vinegar
- 2 - Shallots diced
- 1 - SuperValu Beef Tomatoes sliced
- 1 medium SuperValu Beetroot raw (peeled and grated)
- 1 tbsp SuperValu Fresh Mint
- 4 handfull SuperValu Mixed Lettuce
- 2 tsp SuperValu Oregano dried
- 600 g SuperValu Quality Irish Lamb Mince
- 1 pinch SuperValu Salt
- 2 tbsp Vegetable Oil
Method
- Combine the lamb, onion, mint, oregano, anchovies and some salt & pepper in a bowl.
- Using your fingers, work the mixture until combined. Divide the mixture into quarters and shape into burgers.
- Brush lightly with some oil and place on a barbecue/ griddle pan. Grill for approx 4/5 minutes each side until cooked through.
- To make the relish, combine the beetroot, vinegar and sugar in a bowl, season well and set aside.
- Lightly toast the baps and fill each one with a burger, plenty relish, lettuce leaves, tomato and a good dollop of Aioli.
