Treat yourself and the family with this delicious Lamb & Beetroot Burgers with Feta recipe, plus discover many other easy recipes at 24/7 Mom.
Lamb & Beetroot Burgers with Feta
- 17.6 oz minced lamb
- 8.8 oz beetroot (finely chopped)
- 1 egg (beaten)
- 2 tbsp mint (chopped)
- 2 cloves garlic (crushed)
- 3.5 oz feta cheese (cut into 4 pieces)
- salt and freshly ground black pepper
To serve:
- 4 burger buns or ciabatta rolls
- salad leaves
- cherry tomatoes (cut in half)
- red onion (finely sliced rings)
- In a large bowl, combine the lamb, beetroot, egg, mint, and garlic. Season to taste with salt & freshly ground black pepper and mix thoroughly.
- Divide into 4 equal portions. Take one portion and flatten it in the palm of your hand. Place a cube of feta in the middle and draw the meat up and over the cheese, molding it into a burger shape and taking care to ensure the cheese is totally surrounded. Repeat with the other meat portions and set aside in the fridge for 30 minutes to rest.
- When you are ready to cook the burgers, heat a griddle pan (or BBQ) to medium hot and cook the burgers for around 6-8 minutes on each side. Check they are cooked by inserting a skewer into the middle. If it comes out piping hot to touch they are cooked, if not cook for a further minute or so.
- Serve the burgers in buns with salad.
- Note: Preferable to use Ruby red baby beetroot, freshly cooked and infused with a natural marinade made using chili, oil, a little sugar, and white wine vinegar. This adds a delicious kick to salads and spices up cold meats and sandwiches.
