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Lamb Burger
with beetroot salsa



  • 1 pound lamb mince

  • 1 red onion, finely chopped

  • 1 garlic clove, chopped

  • 1/4 cup flat-leaf parsley leaves

  • 3 teaspoons ground cumin

  • 1 cup mint leaves, plus extra to garnish

  • 14 ounces canned baby beetroot, drained

  • 1 tablespoon finely chopped coriander leaves

  • 1/4 cup (60ml) lemon juice

  • 2 tablespoons olive oil

  • 3 ounces soft goat’s cheese

  • Toasted hamburger buns and salad leaves, to serve



  1. Place the lamb in the bowl of a food processor with half the onion, the garlic, parsley, 2 teaspoons of the cumin and 1/4 cup of the mint. Pulse until the mixture just comes together. Season with salt and pepper and form into 4 patties.
  2. Cut beetroot into small cubes. Place in a bowl with the remaining onion, cumin and mint. Add the coriander, lemon juice and oil, then season and set aside.
  3. Preheat the grill to high.
  4. Grease a chargrill or frypan and heat over medium-high heat. Cook patties for 3 minutes each side or until cooked to your liking. Crumble cheese on top of each patty. Place under grill for about 1 minute until cheese is bubbling.
  5. Serve burgers on toasted buns with salad leaves, beetroot salsa and extra mint leaves.


Courtesy: Taste.com.au

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