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Categories:
red onion garlic parsley ground cumin mint leaf baby beets coriander leaves lemon juice olive oil hamburger salad leaves
Viewed: 125 - Published at: 4 years agoIngredients
- 500 g ground lamb
- 1 red onion, finely chopped
- 1 garlic clove, chopped
- 14 cup flat fresh parsley leaves
- 3 teaspoons ground cumin
- 1 cup mint leaf, plus extra to garnish
- 425 g canned baby beets, drained
- 1 tablespoon finely chopped coriander leaves
- 14 cup lemon juice
- 2 tablespoons olive oil
- 100 g soft goat's cheese
- toasted hamburger bun, and
- salad leaves, to serve
Method
- Place lamb in the bowl of a food processor with half the onion, the garlic, parsley and 2 teaspoons of the cumin and 1/4 cup of the mint.
- Pulse until the mixture just comes together.
- Season with salt and pepper and form into 4 patties.
- Cut beetroot into small cubes.
- Place in a bowl with the remaining onion, cumin and mint.
- Add the coriander, lemon juice and oil, then season and set aside.
- Preheat the grill to high.
- Grease chargrill or frypan and heat over medium-heat.
- Cook patties for 3 minutes each side or until cooked to your liking.
- Crumble cheese on top of each patty.
- Place under broiler for about 1 minute until cheese is bubbling.
- Serve burgers on toasted buns with salad leaves, beetroot salsa and extra mint leaves.
