Beef & Beetroot Relish Burger
with Potato Wedges & Herby Mayo
- Eggs
- Soy
- Gluten
- Milk
- Wheat
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Sulphites
- Walnut
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
2
Burger Bun
(Contains: Eggs, Soy, Gluten, Milk, Wheat, May contain traces of allergens, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Sulphites, Walnut; )
250 g
Lamb Mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
1 sachet
Classic Roast Seasoning
1 packet
Mixed Salad Leaves
1
Red Onion
1
Beetroot
2
Potato
Nutrition Values
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into wedges and place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 25-30 minutes.
While the wedges are baking, thinly slice the red onion. Scrub and grate the beetroot. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion and beetroot, stirring, until softened, 5-6 minutes. Add the balsamic vinegar, brown sugar and the warm water and cook until dark and sticky, 4-5 minutes. Transfer to a bowl and cover to keep warm. Wipe out the pan with paper towel. TIP: Wear rubber gloves to prevent the beetroot from staining your hands.
Follow same instructions as the lamb mince!
Return the pan to a medium-high heat with a drizzle of olive oil. Cook the lamb patties until just cooked through, 4-5 minutes on each side.
While the patties are cooking, place the butter burger buns directly on a wire rack in the oven and bake until heated through, 3 minutes.
Slice the burger buns in half, then spread the bases with some dill & parsley mayonnaise. Top with the beetroot relish, a lamb patty and some mixed salad leaves. Serve with the wedges. Enjoy!
