Name: Beetroot relish and yoghurt lamb burgers
Cook time: 75 min
Total time: 75 min
Ingredients: Beetroot relish & yoghurt lamb burgers; 500 gram minced lamb; 1 brown onion (80g), chopped finely; 2 clove garlic, crushed; 1 teaspoon ground cumin; 1 egg, beaten lightly; 1 tablespoon olive oil; 3/4 cup (200g) greek-style yoghurt; 1/2 teaspoon ground cumin, extra; 1 tablespoon finely chopped fresh mint; 1 loaf turkish bread (430g); 50 gram baby rocket (arugula) leaves; Beetroot relish; 4 beetroot (700g), grated coarsely; 1 brown onion (80g), chopped finely; 1/3 cup (80ml) water; 1/2 cup (110g) white sugar; 2/3 cup (160ml) cider vinegar

Fill each with lettuce, cucumber, beetroot relish and spiced-yoghurt for a super tasty meal.

Ingredients

Beetroot relish & yoghurt lamb burgers

500 gram minced lamb

1 brown onion (80g), chopped finely

2 clove garlic, crushed

1 teaspoon ground cumin

1 egg, beaten lightly

1 tablespoon olive oil

3/4 cup (200g) greek-style yoghurt

1/2 teaspoon ground cumin, extra

1 tablespoon finely chopped fresh mint

1 loaf turkish bread (430g)

50 gram baby rocket (arugula) leaves

Beetroot relish

4 beetroot (700g), grated coarsely

1 brown onion (80g), chopped finely

1/3 cup (80ml) water

1/2 cup (110g) white sugar

2/3 cup (160ml) cider vinegar

Method

Beetroot relish & yoghurt lamb burgers

1.Make beetroot relish. Cook beetroot, onion and the water in large frying pan, covered, 15 minutes or until beetroot is tender. Stir in sugar and vinegar; cook, covered, stirring occasionally, 20 minutes. Uncover; cook, stirring occasionally, 10 minutes or until liquid evaporates.

2.Meanwhile, combine lamb, onion, garlic, cumin and egg in medium bowl; season to taste. Shape mixture into four patties.

3.Cook patties on heated oiled barbecue (or grill or grill pan). Remove from barbecue; cover to keep warm.

4.Combine yoghurt, extra cumin and mint in small bowl.

5.Cut bread into quarters; halve quarters horizontally. Toast bread on heated oiled barbecue, until browned both sides.

6.Sandwich rocket, patties, yoghurt mixture and relish between bread.

Beetroot relish will keep, covered and refrigerated, up to three days.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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