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ground lamb olive oil onion clove garlic parsley fresh mint tomato oregano egg lemon whole wheat bread beets mayonnaise lemon juice serve burger buns Cheddar cheese red onion
Viewed: 36 - Published at: 9 years agoIngredients
- 1 1/3 lbs ground lamb
- 1 tbsp olive oil
- 1 medium onion, minced
- 1 clove garlic, crushed
- 2 tbsp finely chopped fresh parsley
- 2 tbsp finely chopped fresh mint
- 2 tbsp tomato paste
- 2 tsp dried oregano
- 1 None egg, lightly beaten
- 1 None lemon, peel grated
- 1 slice whole wheat bread, torn into pieces, soaked in 2 tbsp milk
- None None FOR THE BEET RELISH
- 1 can (15 oz) beets, drained and finely chopped
- 1/2 cup mayonnaise
- 1 tsp lemon juice
- None None TO SERVE
- 4 None ciabatta or burger buns, halved
- 8 slices Cheddar cheese
- None None Sliced red onion, lettuce, sliced avocado and cucumber, to serve
Method
- Place all the burger ingredients in a large bowl with a big pinch each of salt and black pepper. Mix very thoroughly with clean hands.
- Shape into 4 patties. Cover and refrigerate for 20 mins, or until ready to cook. If refrigerating longer, remove from the refrigerator 15 mins before cooking.
- For the beet relish, combine all ingredients in a medium bowl. Season with salt and black pepper.
- Heat an oiled grill pan on medium-high heat or preheat the grill to medium. Cook patties for 5 mins, or until one side is nicely browned. Carefully turn over and cook for 5-8 mins, until the patties are just cooked through. Set aside on a warmed plate.
- Place the buns, cut-side up, on a baking pan. Place cheese slices on bottom halves. Broil for 1 min, or until cheese starts to melt.
- Top with lamb patties, red onion, lettuce, avocado, cucumber and beet relish.
