lamb burgers with beetroot tzatziki
prep time 20 minutes. cooking time 1 hour 30 minutes
Ingredients
beetroot tzatziki
2 medium beetroot
2 cups Bulla Greek Style Yoghurt
20mL red wine vinegar
salt flakes & freshly ground black pepper
lamb burgers
2kg trim lamb mince
1 red onion, finely diced
1 Tbsp ground cumin
2 tsp ground coriander
1 cup flat leaf parsley leaves, finely chopped
1/2 cup mint leaves, finely chopped
80g pine nuts, toasted
to serve
toasted bread rolls, crisp greens, cucumber,
mint leaves and feta
Cooking Directions
- Preheat oven to 180°C (160°C fan-forced).
- Wrap beetroot in foil and bake for 1 hour 15 minutes, or until tender. Allow to cool. Once cooled, peel and grate beetroot over a colander. Squeeze any excess juice away.
- Place the beetroot in a mixing bowl with Bulla Greek Style Yoghurt and vinegar. Mix well and season to taste. Refrigerate until required.
- Combine lamb, onion, spices, herbs, pine nuts and seasonings in a large bowl. Mix well with hands until combined. Form into 16 patties and refrigerate covered until required.
- Cook lamb burgers on a preheated hot plate or frying pan for 5-6 minutes each side or until just cooked.
to serve
Arrange some greens on base of bun, top with cucumber, lamb burger, a good dollop of beetroot tzatziki, a crumbling of feta and some mint leaves. As an alternative tzatziki can be made in advance, try adding chopped dill or mint to the tzatziki.
Ingredients
beetroot tzatziki
2 medium beetroot
2 cups Bulla Greek Style Yoghurt
20mL red wine vinegar
salt flakes & freshly ground black pepper
lamb burgers
2kg trim lamb mince
1 red onion, finely diced
1 Tbsp ground cumin
2 tsp ground coriander
1 cup flat leaf parsley leaves, finely chopped
1/2 cup mint leaves, finely chopped
80g pine nuts, toasted
to serve
toasted bread rolls, crisp greens, cucumber,
mint leaves and feta