Lamb Burgers with Beetroot and Fetta
Keep family dinner interesting with this tasty burger.
30 min
Serves 8
Ingredients
1 Red onion, cut into slivers
Balsamic glaze for dressing
1kg Lamb mince
⅓ Cup finely chopped mint
4 Cloves garlic, chopped
1 teaspoon salt
½ teaspoon freshly ground black pepper
100g Baby rocket leaves
200g South Cape Danish Style Fetta
8 Turkish buns, split
400g Canned sliced beetroot, drained
Method
- Combine onion and 2 teaspoons balsamic glaze and allow to stand for 15 minutes.
- Combine mince, mint, garlic, salt and pepper together and form into 8 patties.
- Heat an oiled barbeque, chargrill or frying pan and cook over medium heat for 8 minutes on one side until cooked ¾ way through.
- Turn over and cook a further 5 minutes until completely cooked.
- Combine rocket and red onion together.
- Cut South Cape Danish Style Fetta into thin slices.
- Toast buns on barbeque or grill, top with rocket salad, lamb burgers, beetroot and Fetta slices.
- Serve drizzled with extra balsamic glaze.
Tips
- Burger patties can be made up to 4 hours ahead. Store in the refrigerator and bring to room temperature before cooking.
- Make small burgers and serve on dinner rolls as fun party finger food.
