Lamb & Beetroot Relish Burger

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.