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ground lamb onion garlic ground cumin egg olive oil yogurt fresh mint ciabatta baby arugula beets sugar cider vinegar
Viewed: 14 - Published at: 3 years agoIngredients
- 1 lb ground lamb
- 1 None onion, finely chopped
- 2 cloves garlic, crushed
- 1 1/2 tsp ground cumin
- 1 None egg, lightly beaten
- 1 tbsp olive oil
- 3/4 cup Greek-style yogurt
- 1 tbsp finely chopped fresh mint
- 1 loaf ciabatta
- 1 cup baby arugula leaves
- None None FOR THE BEET RELISH
- 1 1/2 lbs beets, coarsely grated
- None None FOR THE BURGERS
- 1/2 cup sugar
- 2/3 cup cider vinegar
Method
- For the beet relish, place the beet, onion and 1/3 cup water in a large skillet. Cover and cook for 15 mins or until the beet is tender. Stir in the sugar and vinegar and cook, covered, stirring occasionally, for 20 mins. Uncover and continue to cook, stirring occasionally, for 10 mins or until the liquid evaporates.
- Meanwhile, for the burgers, combine the lamb, onion, garlic, 1 tsp cumin and egg in a large bowl and season to taste. Shape the mixture into four patties.
- Heat an oiled grill pan on high heat or preheat the grill to medium-high. Cook the patties until cooked to desired doneness. Remove from the heat and cover to keep warm.
- Combine the yogurt, remaining 1/2 tsp cumin and mint in a small bowl.
- Cut the bread into quarters and halve the quarters horizontally. Toast the bread on the grill, until browned both sides.
- Sandwich the arugula, patties, yogurt mixture and relish between bread. Serve.
