HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLamb & Beetroot Relish Burger
Lamb & Beetroot Relish Burger

Lamb & Beetroot Relish Burger

with Kumara Wedges & Dill-Parsley Mayo

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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

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount







1 packet

lamb mince

1 packet

fine breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 sachet

Aussie spice blend


butter burger buns

(ContainsEggs, Gluten, Soy, MilkMay be presentPeanuts, Tree Nuts, Sesame, Sulphites)

1 bag

salad leaves

1 packet

dill & parsley mayonnaise


Not included in your delivery

olive oil

2.5 tbs

balsamic vinegar

1 tbs

brown sugar

4 tsp

warm water



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3840 kJ
Fat34.9 g
of which saturates9.4 g
Carbohydrate98.5 g
of which sugars33.6 g
Dietary Fibre0 g
Protein45.4 g
Cholesterol0 mg
Sodium1180 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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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.