Herby lamb burg­ers with beet­root mayo

Easy Cook - - EVERYDAY MINCE -

Serves 4 Prep 10 mins Cook 15 mins un­cooked

400g lamb mince

1 small red onion, 1/ grated,

2 1/ thinly sliced to serve

2 hand­ful pars­ley, roughly chopped hand­ful mint, roughly chopped

1 tsp olive oil

3 tbsp may­on­naise

2 cooked beet­roots, finely chopped 4

bread rolls, halved cou­ple hand­fuls wa­ter­cress

1 Mix the lamb, grated onion and herbs in a bowl with some sea­son­ing, then di­vide and shape the mix­ture into four burg­ers.

2 Heat a grid­dle pan un­til hot. Rub the burg­ers with oil, then cook for 5- 6 mins each side or un­til cooked through.

3 Mean­while, mix the may­on­naise and beet­root with some sea­son­ing. Fill each bread roll with some wa­ter­cress, a burger, a dol­lop of beet­root mayo and a few onion slices. Serve im­me­di­ately. PER SERV­ING 490 kcals, fat 32g, sat­u­rates 9g, carbs 25g, sug­ars 4g, fi­bre 2g, pro­tein 25g, salt 1.1g

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