Lamb burgers with beetroot salsa

Ingredients

500g lamb mince

1 red onion, finely chopped

1 garlic clove, chopped

1/4 cup flat-leaf parsley leaves

3 teaspoons ground cumin

1 cup mint leaves, plus extra to garnish

425g canned baby beetroot, drained

1 tablespoon finely chopped coriander leaves

1/4 cup (60ml) lemon juice

2 tablespoons olive oil

100g soft goat's cheese

Toasted hamburger buns and salad leaves, to serve

Method

Step 1

Place the lamb in the bowl of a food processor with half the onion, the garlic, parsley, 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.

Step 2

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.

Step 3

Preheat the grill to high.

Step 4

Grease a chargrill or frypan and heat over medium-high heat. Cook patties for 3 minutes each side or until cooked to your liking. Crumble cheese on top of each patty. Place under grill for about 1 minute until cheese is bubbling.

Step 5

Serve burgers on toasted buns with salad leaves, beetroot salsa and extra mint leaves.

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