LAMB BURGERS WITH YOGHURT DRESSING & BEETROOT RELISH
MAKES 4
PREP + COOK TIME: 1 HR, 15 MINUTES
• 500g minced lamb
• 1 small brown onion (80g), chopped finely
• 2 cloves garlic, crushed
• 1 tsp ground cumin
• 1 egg, beaten lightly
• 1 tbsp extra-virgin olive oil
• 1 loaf turkish bread (430g)
• watercress leaves BEETROOT RELISH
• 4 medium beetroots (700g), grated coarsely
• 1 small brown onion (80g), chopped finely
• 1/3 cup (80ml) water
• ½ cup (110g) white sugar
• 2/3 cup (160ml) cider vinegar
YOGHURT DRESSING
• ¾ cup (200g) Greek-style yoghurt
• ¼ cup small fresh mint leaves
• ½ tsp ground cumin
1. Make the beetroot relish:
Cook the beetroot, onion and the water in a large pan, covered, for 15 minutes or until the beetroot is tender. Stir in the sugar and vinegar; cook, covered, stirring occasionally, for 20 minutes. Uncover; cook, stirring occasionally, for 10 minutes or until the liquid evaporates.
2. Meanwhile, combine the lamb, onion, garlic, cumin and egg in a medium bowl, and season. Shape the mixture into four even-sized patties.
3. Heat an oiled grill pan (or grill or barbecue) over medium heat and cook the patties for 3 minutes on each side or until cooked through. Remove from the stove or barbecue; cover to keep warm.
4. Make the yoghurt dressing:
Place the ingredients in a small blender or food processor and process until smooth.
5. Cut the bread into quarters; halve the quarters horizontally. Toast the bread on a heated, oiled barbecue until browned on both sides.
6. Place the watercress, patty, yoghurt dressing and beetroot relish between the bread.