- 400g lamb mince
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- 1 small red onion, ½ grated, ½ thinly sliced
- handful parsley, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- handful mint, roughly chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 1 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 tbsp mayonnaise
- 2 cooked beetroot, finely chopped
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- 4 bread rolls
- couple handfuls watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
Mix the lamb, grated onion and herbs in a bowl with some seasoning, then divide the mix into 4 and shape into burgers.
Heat a griddle pan until hot, rub the burgers with oil, and cook for 5-6 mins on each side, or until cooked through.
Meanwhile, mix the mayonnaise and beetroot with some seasoning. Fill the bread rolls with some watercress, a burger, a dollop of beetroot mayo and a few onion slices. Serve immediately.