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Quick Minted Lamb Burger

Quick Minted Lamb Burger

with Beetroot Salad

Rapid
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Allergens:NutsMilkGlutenEggSoyaSulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

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

(ContainsGluten, Egg, Soya)

1 sachet

Balsamic Vinegar

(ContainsSulphites)

1 bag(s)

Rocket

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2469 kJ
Energy (kcal)590 kcal
Fat26.0 g
of which saturates8.0 g
Carbohydrate58 g
of which sugars18.0 g
Protein31 g
Salt1.01 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Cutting board
Knife
Frying Pan
Plate
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

Meanwhile, drain the beetroot and cut two 1cm thick slices per person. Roughly chop the remainder into small chunks. Roughly chop the walnuts.

4

Pop the yoghurt in a small bowl and stir in the remaining mint. Season with salt and pepper. Halve the burger buns.

5

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.

6

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!