THE DAIRY KITCHEN
Spiced Lamb Burgers with Yoghurt and Fresh Beetroot Relish
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
20 MINS
Cooking
15 MINS
What could be better for dinner tonight than tender succulent lamb burgers served on wholegrain bread with generous dollop of beetroot relish and yoghurt
Ingredients
1 medium beetroot, peeled and grated2 tablespoons red wine vinegar
1/4 teaspoon finely grated ginger
1 tablespoon finely chopped coriander
400g lean lamb mince
3 spring onions, finely chopped
1 small carrot, grated
3 teaspoons sesame seeds
1 teaspoon ground cumin
1 egg, lightly beaten
olive oil spray
4 wholegrain rolls, split in half
1 cucumber, peeled into ribbons
80g mixed lettuce
2/3 cup natural yoghurt
extra coriander, for serving
Nutrition (per serve)
| Energy (kj) | 1617 |
| Sugars (g) | 7.6 |
| Protein (g) | 30.9 |
| Dietry Fibre (g) | 5.4 |
| Fat Total (g) | 14 |
| Sodium (mg) | 427 |
| Saturated (g) | 5 |
| Calcium (mg) | 142 |
| Carbohydrates (g) | 30.9 |
| Iron (mg) | 5.3 |
Method
- In a small bowl mix together the beetroot, vinegar, ginger and coriander. Chill for at least 10 minutes or until the beetroot has softened slightly.
- Using clean hands, combine the lamb with the onion, carrot, sesame seeds, cumin and egg until sticky. Shape into 4 burgers, spray lightly with oil and and cook on a hot grill for 5 minutes each side or until cooked through, keep warm. Lightly toast bread rolls on the grill.
- Fill each roll with lettuce, cucumber, a burger, some beetroot relish, yoghurt and extra coriander and serve immediately.
