Lamb Burgers with beetroot relish & yogurt

Ingredients

• 500g minced lamb
• 1 small brown onion (80g), chopped finely
• 2 cloves garlic, cruched
• 1 teaspoon ground cumin
• 1 egg, beaten lightly
• 1 tablespoon olive oil
• 3/4 cup (210g) greek-style yogurt
• 1/2 teaspoon ground cumin, extra
• 1 tablespoon finely chopped fresh mint
• 1 long loaf ciabatta
• 50g baby rocket leaves

Beetroot Relish

• 1/4 cup (80ml) water 
• 4 medium beetroots (700g) trimmed, grated coarsley                       
• 1 small brown onion (80g) chopped finely
• 1/2 cup (110g) white sugar
• 2/3 cup apple cider vinegar

Tip:  Beetroot relish will keep, covered and refrigerated, for up to three days

Per serving: 22g fat, 3173kg (759 cal)

Method

Make beetroot relish

Meanwhile, using hand, combine lamb, onion, garlic, cumin and egg in medium bowl: shape mixture into four burgers.

Heat oil in large frying pan: cook burgers, uncovered, until browned both sides and cooked as desired.  Cover to keep warm.

Combine yogurt, extra cumin and mint in small bowl

Cut ciabatta into quarters, halve horizontally. Toast ciabatta pieces, cut-side up.  Sandwish rocket, burgers, yogurt mixture and relish between ciabatta pieces

Beetroot relish

Combine the water, beetroot and onion in large non-stick frying pan: cook, covered about 15 minutes or until beetroot is tender. Stir in sugar and vinegar, cook, covered, stirring occasionally, 20 minutes. Uncover, cook, stirring occasionally, about 10 minutes or until liquid evaporates.