Say goodbye to takeaway when you whip up these mouth-watering burgers. Paired with homemade beetroot relish and a herby mayonnaise that amplifies the rich flavour of the succulent lamb patties, these are sure to be a guaranteed hit!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
Aussie spice blend
butter burger buns(ContainsEggs, Gluten, Soy, MilkMay be presentPeanuts, Tree Nuts, Sesame, Sulphites)
dill & parsley mayonnaise(ContainsEggs)
Preheat the oven to 240°C/220°C fan-forced. Cut the kumara (unpeeled) into 1cm wedges. Place on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 25-30 minutes. TIP: Cut the kumara to size so it cooks in time.
While the wedges are baking, thinly slice the red onion. Scrub and grate the beetroot (unpeeled). In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and beetroot and cook, 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 medium 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.
While the relish is cooking, add the egg, lamb mince, fine breadcrumbs and Aussie spice blend to a large bowl. Season with pepper and mix well to combine. Shape the lamb mixture into patties, slightly larger than your burger buns. You should get 1 patty per person. TIP: Make a shallow indent in the centre of each patty to help prevent it puffing up as it cooks.
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 burger buns directly on a wire rack in the oven and bake until heated through, 3 minutes.
Slice the burger buns in half. Spread the base of each bun with some dill & parsley mayonnaise. Top with the beetroot relish, a lamb patty and some mixed salad leaves. Serve with the kumara wedges.