Name: Beetroot relish & yoghurt lamb burgers
Cook time: 75 min
Total time: 75 min
Ingredients: 500 gram minced lamb; 1 brown onion (80g), chopped finely; 2 clove garlic, crushed; 1 teaspoon ground cumin; 1 egg, beaten lightly; 1 tablespoon olive oil; 3/4 cup (200g) greek-style yoghurt; 1/2 teaspoon ground cumin, extra; 1 tablespoon finely chopped fresh mint; 1 loaf turkish bread (430g); 50 gram baby rocket (arugula) leaves; Beetroot relish; 4 beetroot (700g), grated coarsely; 1 brown onion (80g), chopped finely; 1/3 cup (80ml) water; 1/2 cup (110g) white sugar; 2/3 cup (160ml) cider vinegar

Ingredients

500 gram minced lamb

1 brown onion (80g), chopped finely

2 clove garlic, crushed

1 teaspoon ground cumin

1 egg, beaten lightly

1 tablespoon olive oil

3/4 cup (200g) greek-style yoghurt

1/2 teaspoon ground cumin, extra

1 tablespoon finely chopped fresh mint

1 loaf turkish bread (430g)

50 gram baby rocket (arugula) leaves

Beetroot relish

4 beetroot (700g), grated coarsely

1 brown onion (80g), chopped finely

1/3 cup (80ml) water

1/2 cup (110g) white sugar

2/3 cup (160ml) cider vinegar

Method

1.Make beetroot relish. Cook beetroot, onion and the water in large frying pan, covered, 15 minutes or until beetroot is tender. Stir in sugar and vinegar; cook, covered, stirring occasionally, 20 minutes. Uncover; cook, stirring occasionally, 10 minutes or until liquid evaporates.

2.Meanwhile, combine lamb, onion, garlic, cumin and egg in medium bowl; season to taste. Shape mixture into four patties.

3.Cook patties on heated oiled barbecue (or grill or grill pan). Remove from barbecue; cover to keep warm.

4.Combine yoghurt, extra cumin and mint in small bowl.

5.Cut bread into quarters; halve quarters horizontally. Toast bread on heated oiled barbecue, until browned both sides.

6.Sandwich rocket, patties, yoghurt mixture and relish between bread.

Beetroot relish will keep, covered and refrigerated, up to three days.
Note

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Ingredients

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