Beetroot relish and yoghurt lamb burgers

These gently spiced burgers really hit the spot.

  • 1 hr 15 mins cooking
  • Makes 4 Item
  • Print
Fill each with lettuce, cucumber, beetroot relish and spiced-yoghurt for a super tasty meal.


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


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.

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