Lamb Burger with Beetroot Relish

LambBurger Feature LambBurger Feature

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


  • 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


  1. Combine the lamb, onion, mint, oregano, anchovies and some salt & pepper in a bowl.
  2. Using your fingers, work the mixture until combined. Divide the mixture into quarters and shape into burgers.
  3. Brush lightly with some oil and place on a barbecue/ griddle pan. Grill for approx 4/5 minutes each side until cooked through. 
  4. To make the relish, combine the beetroot, vinegar and sugar in a bowl, season well and set aside. 
  5. Lightly toast the baps and fill each one with a burger, plenty relish, lettuce leaves, tomato and a good dollop of Aioli.
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