Lamb & coriander burgers with beetroot relish
Small new season beets make a great sweet and sour relish for these burgers
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40 minutes
- Mix together the relish ingredients and leave to sit for 20 minutes. Put the lamb, onion, garlic, cumin, coriander and egg yolk in a bowl, season well then mix together (hands are best for this). Form into 4 burgers. Griddle (chargrill) or grill for 5 minutes each side or until just cooked through.
- Serve the burgers in toasted buns with salad, topped with the beetroot relish and a dollop of soured cream.
414 kcalories, protein 26.6g, carbohydrate 28.4g, fat 22.6 g, saturated fat 8.1g, fibre 2.1g, salt 1.13 g
Recipe from olive magazine, July 2007.
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http://www.bbcgoodfood.com/recipes/4558/
http://www.bbcgoodfood.com/recipes/4558/
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40 minutes
Ingredients
- 400g lamb mince
- ½ red onion , grated or very finely chopped
- 1 garlic clove , crushed
- 1 tsp cumin
- ½ bunch coriander , chopped
- 1 egg yolk
- 4 ciabatta or other crusty buns , toasted
- salad to serve
- soured cream to serve
BEETROOT RELISH
- 100g cooked beetroot , diced
- 2 tbsp diced gherkins
- 1 small red onion , finely chopped
- a small bunch coriander , chopped
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
414 kcalories, protein 26.6g, carbohydrate 28.4g, fat 22.6 g, saturated fat 8.1g, fibre 2.1g, salt 1.13 g
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06 November 2008
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