Yields1 ServingPrep Time10 minsCook Time12 minsTotal Time22 mins
These burgers are a little bit fancy with the goat’s cheese and the store-bought beetroot relish, but just as quick and simple to make as the classic burger.
600ggrams lamb mince
1 red onion, ½ finely diced, ½ thinly sliced to serve
2 garlic cloves, finely chopped
2 garlic cloves, finely chopped
1tspteaspoon sea salt
½tspteaspoon ground black pepper
150g grams goat’s cheese, crumbled
4tbsptablespoons beetroot relish, to serve
¼cupcup rocket leaves, to serve
4 bread rolls
1
Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).
2
In a medium bowl, combine the lamb mince, the finely diced half of a red onion, garlic, Worcestershire sauce, salt and pepper. Divide the mixture into four equal portions. Roll each portion into a ball and then flatten with the palm of your hand to a thickness of about 2cm. Using your thumb, make an indentation into the centre of the patty. This helps to keep the patties a consistent thickness when cooking.
3
Brush the cooking grills clean with a wire brush. Grill the patties over direct medium-high heat, with the lid closed, for 5 minutes on each side, or until cooked through. In the last 2 minutes of the cooking time add the crumbled goat’s cheese on top of each patty. Once cooked to your liking, remove the patties from the cooking grill. Toast the buns, cut side down over direct medium-high heat for one minute.
4
Assemble the burgers with the lamb patty, rocket, red onion and beetroot relish.
Ingredients
600ggrams lamb mince
1 red onion, ½ finely diced, ½ thinly sliced to serve
2 garlic cloves, finely chopped
2 garlic cloves, finely chopped
1tspteaspoon sea salt
½tspteaspoon ground black pepper
150g grams goat’s cheese, crumbled
4tbsptablespoons beetroot relish, to serve
¼cupcup rocket leaves, to serve
4 bread rolls
Directions
1
Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).
2
In a medium bowl, combine the lamb mince, the finely diced half of a red onion, garlic, Worcestershire sauce, salt and pepper. Divide the mixture into four equal portions. Roll each portion into a ball and then flatten with the palm of your hand to a thickness of about 2cm. Using your thumb, make an indentation into the centre of the patty. This helps to keep the patties a consistent thickness when cooking.
3
Brush the cooking grills clean with a wire brush. Grill the patties over direct medium-high heat, with the lid closed, for 5 minutes on each side, or until cooked through. In the last 2 minutes of the cooking time add the crumbled goat’s cheese on top of each patty. Once cooked to your liking, remove the patties from the cooking grill. Toast the buns, cut side down over direct medium-high heat for one minute.
4
Assemble the burgers with the lamb patty, rocket, red onion and beetroot relish.
