Lamb burgers with beetroot salsa


  • 4 lamb rissoles
  • 425g baby beetroot, drained
  • ½ red onion, finely chopped
  • 2 tsp cumin
  • ½ cup mint, plus extra
  • 1 tbsp finely chopped coriander leaves
  • ¼ cup lemon juice
  • 2 tbsp olive oil
  • 100g soft goat cheese
  • toasted hamburger buns and salad leaves, to serve


Cut the beetroot into small cubes. Place in a bowl with the onion, cumin and mint. Add the coriander, lemon juice and oil, then season and set aside.

Preheat the grill to high.

Grease a chargrill or frypan and heat over a medium-high heat. Cook the patties to your liking. Crumble the cheese on top of each patty. Place under the grill for about a minute, until the cheese is bubbling.

Serve the burgers on toasted buns with salad leaves, beetroot salsa and extra mint leaves.

Serves 4

< Back to Recipes

The Perfect Steak

The Perfect Steak

How to cook the perfect rare, medium or well done steak.

Latest News

Hummerston’s Supports Local School Fundraising BBQ
Free Delivery

Free Delivery

Free Delivery provided on selected orders.



Copyright 2009 Hummerston’s Gourmet Meats