Today’s Beetroot and Lamb Burgers couldn’t be further from yesterday’s Beetroot Recipe of a Meatless Beetroot, Coconut and Tofu Risotto. Vegetarians – sorry, it’s best you look away now!
Beetroot are packed full of nutritional goodness, so these burgers are an excellent way to include the vegetable in your children’s diet, particularly if they aren’t too keen on vegetables usually.
These Beetroot and Lamb Burgers are deeply rich in both color and flavor. They are the most amazing fuchsia pink color when they are formed into burgers and standing together on their tray waiting to be cooked.
The beetroot used in this recipe were roasted in a 180°C oven for 45 minutes, so they were perfectly tender for using in the burgers. As mentioned in yesterday’s recipe – when peeling and chopping beetroot, it’s best to wear kitchen gloves to avoid staining your fingers.
I like to mix my own breadcrumbs by placing stale crusts into the food processor and mixing them to a fine crumb. I store the breadcrumbs in the freezer in a bag to use when needed – they last really well stored in this way.
Beetroot and Lamb Burgers
2 Beetroot, roasted, peeled and grated
500g Lamb Mince
1 Egg, beaten
1/2 cup Breadcrumbs
Salt & Pepper, to taste
Oil, for frying
Rosemary
1. Wearing gloves, use your hands to combine the beetroot, mince, egg, breadcrumbs and seasoning (to taste) really well, in a large bowl.
2. Form the mixture into patties and place onto a baking tray lined with foil or a large plate.
3. Place the burgers into the fridge for at least half an hour to set.
4. When ready, heat a little oil in a large frying pan. When the pan is hot, fry the burger patties, sprinkling over a little rosemary as you go.
5. Cook the burgers until browned on both sides and cooked through.
6. Serve in a burger bun or sandwiched in some grainy bread.
Makes 8 Beetroot and Lamb Burgers
