Lamb and Beetroot Burgers with Feta

Did you know that lamb and beetroot go really well together? Try it for yourself in this recipe for homemade lamb burgers, with sharp and crumbly Feta cheese

Ingredients:

• 500 grams minced lamb
• 250 grams beetroot, finely chopped
• 1 egg, beaten
• 2 tablespoons chopped mint
• 2 cloves garlic, crushed
• 100 grams Feta cheese, cut into 4 pieces
• Salt and freshly ground black pepper
• To serve:
• 4 burger buns or ciabatta rolls
• Salad leaves
• Cherry tomatoes, cut in ½
• Finely-sliced red onion rings

Directions:

In a large bowl, combine the lamb, beetroot, egg, mint and garlic. Season to taste with salt and freshly ground black pepper and mix thoroughly. Divide into 4 equal portions. Take one portion and flatten it in the palm of your hand. Place a cube of Feta in the middle and draw the meat up and over the cheese, moulding it into a burger shape and taking care to ensure the cheese is totally surrounded. Repeat with the other meat portions and set aside in the fridge for 30 minutes to rest. When you are ready to cook the burgers, heat a griddle pan (or BBQ) to medium hot and cook the burgers for around 6-8 minutes on each side. Check they are cooked by inserting a skewer into the middle. If it comes out piping hot to touch they are cooked, if not cook for a further minute or so. Serve the burgers in buns with salad.

(Serves 4)

After frying put in oven for 15-20 minutes to make sure cooked.