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.
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