It seems beetroot is having a bit of a moment in my kitchen. Having not really incorporated it into recipes previously, the earthy flavour and vibrant colour of beetroot is sneaking in to salads, risottos and now burgers too. As with the Beetroot Risotto I made a few weeks back, here the beetroot mayonnaise is accompanied by goats cheese. Like lemon and meringue, pork and sage, lamb and rosemary, goats cheese and beetroot really do compliment one another perfectly, and in this instance they both compliment my lovely homemade herby lamb burgers perfectly too.
A bit more interesting then your regular ketchup or barbecue sauce accompaniment, a dollop of this beetroot mayonnaise on your burger tastes great and looks stunning too. Served with some spicy sweet potato wedges and you’ve got yourself one of the most colourful and pretty plates of food out there.
Pack of lamb mince, about 400g
1 red onion, half grated, half thinly sliced
handful roughly chopped mint
2 tsp dried oregano
a good glug of Lea and Perrins
salt and pepper
3 tbsp low fat mayonnaise
2 cooked beetroot (from a vacuum pack), finely chopped
goats cheese (either a soft roll to spread or the kind with the hard skin to slice)
4 burger rolls, halved
salad leaves and fries to serve
- Mix the lamb, grated onion, mint, oregano, lea and perrins and some salt and pepper in a bowl, and form into 4 burgers.
- Prepare the beetroot mayo by mixing the beetroot and mayonnaise together in a bowl.
- Heat a large frying pan until hot, rub the burgers with olive oil (as you would a steak) and cook for about 6 to 8 minutes on each side, or until they are cooked through.
- To assemble the burgers, spread the goats cheese on to each inside of the burger rolls (or place slices on to the inside of the rolls), place the burger on the bottom half of the rolls, add a handful of salad leaves if you wish, then a dollop of beetroot mayo, and a few slices of onion. Top off with the top of the roll and serve.