Quick Minted Lamb Burger
with Beetroot Salad
.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
1 bunch(es)
Mint
200 grams
Lamb Mince
1 pack(s)
Cooked Beetroot
1 bag(s)
Walnuts
(ContainsNuts)75 grams
Greek Style Natural Yoghurt
(ContainsMilk)2 unit(s)
Seeded Burger Bun
(ContainsCereals containing Gluten, Egg, Soya)1 sachet
Balsamic Vinegar
(ContainsSulphites)1 bag(s)
Rocket
Pick the mint leaves from their stalks and roughly chop (discard the stalks). Pop the lamb mince in a bowl with half the mint. Season with salt and pepper. Mix well to combine then shape into burgers, one per person. TIP: Make the burgers roughly the same diameter as the bun. IMPORTANT: Wash your hands after handling raw meat.
Heat a drizzle of oil in a frying pan on medium-high heat. When hot, lay in the lamb burgers and fry until browned and cooked through, 10-12 mins, turning occasionally. TIP: Adjust the heat if the burgers look like they are browning too fast. IMPORTANT: The burgers are cooked when no longer pink in the middle.
Meanwhile, drain the beetroot and cut two 1cm thick slices per person. Roughly chop the remainder into small chunks. Roughly chop the walnuts.
Pop the yoghurt in a small bowl and stir in the remaining mint. Season with salt and pepper. Halve the burger buns.
Pop the balsamic vinegar in a bowl with a drizzle of oil and season with salt and pepper. Add the rocket, walnuts and chopped beetroot. Toss together just before serving.
Spread a little minty yoghurt on the top and base of each bun. Top with the sliced beetroot, minty lamb burger and the bun lid. Serve the burgers alongside the rocket and beetroot salad. Enjoy!