Cast Iron

Lamb Burgers with beet salsa and goat's cheese aoli

May 26, 2011
Author Notes

Inspired by all things spring/ summer ( Southern California is not quite sure of it's season yet ) but wanting something a little different from the usual beef burger, my go to books and magazines for ideas always seem to be Australian . This recipe was adapted from one in the Delicious ( a superb ) food magazine . —foodfanatic

  • Serves 4
  • Goat's cheese aoli
  • 2 egg yolks
  • 1/3 cup goat's cheese
  • 1/2 teaspoon dijon mustard
  • 1/2 lemon, juiced
  • 1/2 cup sunflower or grapeseed oil
  • salt to taste
  • Lamb burger and beet salsa
  • 1 pound ground lamb
  • 1/2 red onion, finely chopped
  • 1 garlic clove , chopped
  • 3 tablespoons Italian parsley, chopped
  • 2 tsp ground cumin
  • 1 cup fresh mint leaves
  • 11/2 cup ready roasted baby beets, cut into small cubes
  • 1 tablespoon finely chopped cilantro
  • 4 tablespoons lemon juice
  • 4 tablespoons olive oil
  • toasted hamburger buns and salad leaves
In This Recipe
  1. Combine the lamb with half of the onion, garlic, parsley, 11/2 tsp cumin and half of the mint. This can be done in a food processor although I prefer to do it by hand. Season with salt and pepper and form 4 patties.
  2. Place beets in a bowl bowl with remaining cumin, onion and mint. Add cilantro, lemon juice and oil, season with salt and pepper.
  3. Lightly oil the lamb patties cook over a medium heat on a grill pan or cast-iron skillet, to your liking.
  4. Serve the burgers on lightly toasted hamburger buns with salad leaves, aoli and beet salsa.
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