Lamb burgers with beetroot and feta
|1||Egg, lightly beaten|
|500 g||Lamb mince|
|3 cloves||Garlic, crushed|
|2||Spring onions, finely sliced|
|1 Tbsp||Fresh oregano, chopped|
|1||Salt & freshly ground pepper, to season|
|2 Tbsp||Fresh parsley, chopped|
|6 slices||Wholegrain bread, thick|
|1||Wholegrain mustard, to serve (optional)|
|200 g||Feta, cut into 6 slices|
|2 cups||Rocket leaves|
|1 can||Beetroot, 400g sliced, drained|
- Place mince, egg, garlic, spring onions, oregano, parsley and lemon zest in a bowl. Mix with your hands, squeezing to combine. Add salt and pepper and mix well. Divide mixture and shape into six flat patties.
- Heat a frying pan, add a little oil and cook burger patties over medium heat for 3 to 4 minutes on each side. Remove to drain on paper towels.
- Chargrill or toast bread and spread with mustard. Arrange rocket, burger patties, feta and beetroot on top. Serve immediately.
Tip: open burgers like these make a nice change from the traditional burger bun option.