Lamb And Beetroot Burger Recipe

27/05/2014 10:15 | Updated 20 May 2015

Lamb and beetroot burger recipe

Lamb and beetroot burger

These burgers have a real kick - thanks to the beetroot and feta. Serve in burger buns with salad.

Prep time: 10 minutes, plus 30 minutes to rest the burgers

Cook time:
15-20 minutes

Makes: 4

500g minced lamb

250g beetroot, finely chopped

1 egg, beaten

2 tbsp chopped mint

2 cloves garlic, crushed

100g feta cheese, cut into four pieces

Salt and freshly ground black pepper

To serve:

4 burger buns or ciabatta rolls

Salad leaves

Cherry tomatoes, cut in half

Finely sliced red onion rings


1. In a large bowl, combine the lamb, beetroot, egg, mint and garlic. Season to taste with salt and freshly ground black pepper and mix thoroughly.

2. Divide into four equal portions. Take one portion and flatten it in the palm of your hand. Place a cube of feta in the middle and draw the meat up and over the cheese, moulding it into a burger shape and taking care to ensure the cheese is totally surrounded. Repeat with the other meat portions and set aside in the fridge for 30 minutes to rest.

3. When you are ready to cook the burgers, heat a griddle pan (or BBQ) to medium hot and cook the burgers for around 6-8 minutes on each side. Check they are cooked by inserting a skewer into the middle. If it comes out piping hot to touch they are cooked, if not cook for a further minute or so.

4. Serve the burgers in buns with salad.

Recipe from Sweetfire® beetroot.


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