Beetroot Lamb Burgers

These beautiful ruby red burgers are packed full of goodness and have a full sweet flavour of lamb and the nutrition of beetroot. Beetroots are surprisingly full of sugar so you need to cook these beautiful burgers on a medium heat otherwise they can become too dark. And remember all meat, including burger, need resting. They freeze really well for up to three months.

Serves 4-8 

• 3 small beetroot

• 750g minced lamb

• 1 cup breadcrumbs

• 2 tablespoons parsley, rosemary and mint, finely diced

• 1 teaspoon salt

• 1 teaspoon freshly ground pepper

Place the beetroot in a medium saucepan and cover with cold water. Place over high heat and bring to a boil. Reduce heat and simmer for one hour, checking water is covering the beetroot. Remove from heat and allow to cool enough to handle. Remove the skins, they should slide off under a running tap. Otherwise, peel with a sharp knife. Grate into a mixing bowl.

Add the other ingredients. Using clean hands mix for several minutes until all the ingredients are mixed and the mince has become quite sticky. Form into 8 equal balls.

Heat a large heavy-based frying pan over medium heat. Add a little oil and cook 4 burgers at time. Use a spatula and flatten the burgers. Cook for 4 minutes, flip and cook for a further 4 minutes. Set aside and allow to rest covered in a warm place. Cook the remaining four burgers. Serve on toasted buns with onion, cheese, lettuce, tomato, mayo, and mustard.

Scroll down for a printable version.

Shop the Product >>

Lamb Mince

from $15.00

Weight:

Select Weight 500g1 kg

500g 1 kg

Quantity:

Add To Cart

---

Print

With ImageWithout Image

Beetroot Lamb Burgers

Servings: 4-8

Author: Richard Cornish

These beautiful ruby red burgers are packed full of goodness and have a full sweet flavour of lamb and the nutrition of beetroot. Beetroots are surprisingly full of sugar so you need to cook these beautiful burgers on a medium heat otherwise they can become too dark. And remember all meat, including burger, need resting. They freeze really well for up to three months.

Ingredients

• 3 small beetroot
• 750g minced lamb
• 1 cup breadcrumbs
• 2 tablespoons parsley, rosemary and mint, finely diced
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper

Method

1. Place the beetroot in a medium saucepan and cover with cold water. Place over high heat and bring to a boil. Reduce heat and simmer for one hour, checking water is covering the beetroot.
2. Remove from heat and allow to cool enough to handle. Remove the skins, they should slide off under a running tap. Otherwise, peel with a sharp knife. Grate into a mixing bowl.
3. Add the other ingredients. Using clean hands mix for several minutes until all the ingredients are mixed and the mince has become quite sticky. Form into 8 equal balls.
4. Heat a large heavy-based frying pan over medium heat. Add a little oil and cook 4 burgers at time. Use a spatula and flatten the burgers. Cook for 4 minutes, flip and cook for a further 4 minutes.
5. Set aside and allow to rest covered in a warm place. Cook the remaining four burgers.
6. Serve on toasted buns with onion, cheese, lettuce, tomato, mayo, and mustard.

Shop the recipe:

Premium Lamb Mince