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
finely chopped cilantro
toasted hamburger buns and salad leaves
In This Recipe
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.