Herby lamb burgers with beetroot mayo

Herby lamb burgers with beetroot mayo

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(12 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Serves 4
Lamb and mint is a classic flavour combination, made even better with contrasting beetroot relish

Nutrition and extra info

  • Uncooked

Nutrition: per serving

  • kcal490
  • fat32g
  • saturates9g
  • carbs25g
  • sugars4g
  • fibre2g
  • protein25g
  • salt1.1g

Ingredients

  • 400g lamb mince
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • 1 small red onion, ½ grated, ½ thinly sliced
  • handful parsley, roughly chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • handful mint, roughly chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    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
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  • 4 bread rolls
  • couple handfuls watercress
    Watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

Method

  1. Mix the lamb, grated onion and herbs in a bowl with some seasoning, then divide the mix into 4 and shape into burgers.

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

  3. 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.

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Comments, questions and tips

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vivaves
24th Feb, 2012
5.05
I really enjoyed this dish. I was initially worried that it might need some cheese to jazz it up (was toying with adding a slice of halloumi to each burger) but it was absolutely lovely as it was, so I was very pleased. I fried the burgers in a little veg oil; although I do have a griddle pan, experience has taught me to avoid using it if I don't want to spend the entire night trying to clean the blasted thing. This recipe is definitely a keeper, we don't eat meat very often in this household but when we do we like to enjoy it, so this does the job. I served the burgers in homemade sesame buns with some roasted potato wedges seasoned with oregano and cayenne, and a massive salad. Lush.

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