Perfect for the summer BBQ season.
|500g minced lamb|
|250g sweet chilli beetroot, finely chopped|
|1 egg, beaten|
|2 tbsp chopped mint|
|2 cloves garlic, crushed|
|100g feta cheese, cut into 4 pieces|
|Salt and freshly ground black pepper|
|4 burger buns or ciabatta rolls|
|Cherry tomatoes, cut in ½|
|Finely sliced red onion rings|
What to do:
- In a large bowl, combine the lamb, Sweetfire® beetroot, egg, mint and garlic. Season to taste with salt & freshly ground black pepper and mix thoroughly.
- Divide into 4 equal portions. Take one portion and flatten it in the palm of your hand. Place a cube of feta in the middle and draw the meat up and over the cheese, moulding it into a burger shape and taking care to ensure the cheese is totally surrounded. Repeat with the other meat portions and set aside in the fridge for 30 minutes to rest.
- When you are ready to cook the burgers, heat a griddle pan (or BBQ) to medium hot and cook the burgers for around 6-8 minutes on each side. Check they are cooked by inserting a skewer into the middle. If it comes out piping hot to touch they are cooked, if not cook for a further minute or so.
- Serve the burgers in buns with salad.
Cook’s Tip: If you can’t get your hands on sweet chilli beetroot then vacpac beetroot will work perfectly in this dish.