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
Goat's cheese aoli
sunflower or grapeseed oil
salt to taste
Lamb burger and beet salsa
red onion, finely chopped
garlic clove , chopped
Italian parsley, chopped
tsp ground cumin
fresh mint leaves
ready roasted baby beets, cut into small cubes
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.
Place beets in a bowl bowl with remaining cumin, onion and mint. Add cilantro, lemon juice and oil, season with salt and pepper.
Lightly oil the lamb patties cook over a medium heat on a grill pan or cast-iron skillet, to your liking.
Serve the burgers on lightly toasted hamburger buns with salad leaves, aoli and beet salsa.