How many burgers does this girl bloody eat…? Thinks you… Less than my blog would suggest says I! But Burgers come-on, there is nothing artful about a burger, it’s a lump of meat between two slices of bread. Usually the crap meat at that. ERR ERR WRONG! How dare you! A burger can be an unsolved mystery, an exploration of taste, a journey into the unknown, you get the picture, they can be pretty darn awesome. Granted, you do need to spend a lil time sourcing your mince and ensuring it’s good prime meat and not factory floor scrap!
When I see quality New Zealand lamb mince (Extra lean thank you very much) I’m taking that to the bank (Or Kitchen). Now, it would be very easy to go the traditional course of action and knock together a middle eastern spin-off but I wanted to take a different route. I am a big fan of beets, especially the baby beetroot pickled kind. I love the lil buggers and they work exceptionally well with Lamb. To top of this colourful party I served it with red cabbage.
A great lil Spring dinner and deffo an ideal for those Summer BBQ’s.
5-6* Baby beets
4*Tbsp Low fat Mayonnaise
1*Tbsp low fat sour cream
Salt and pepper
Pop everything in your food-processor for 20-30 seconds, Blitz, now refrigerate. That easy.
Red Cabbage slaw
3*Cups Red Cabbage
1*Cup Grated Carrot
1*Small Grated Red onion
2*Tbsp sunflower seeds
1*Tsp Olive Oil
1*Tsp Dijon Mustard
Juice of 1 Lemon
Zest of half lemon
Shred your red cabbage in long thin strips (cut in half and the cut with flat side facing down) Was extremely well in your colander. Grate your Carrot and onion using the fine side of your grater. In a large salad bowl combine the cabbage, grated carrot and onion,sunflower seeds and raisins if using. In a small bowl combine the oil, lemon Zest and season with salt and pepper. Pour over salad. Mix well and refrigerate.
1*500g pack of extra lean Lamb
1 & 1/2*Cup Whole wheat Breadcrumbs
1*Whole Free Range/Organic egg
1*Finely diced medium red onion
To make these put all ingredients in a large bowl and combine well using your hands, you should end up with a firm mixture. If it’s feeling a lil sloppy add some extra breadcrumbs. Shape the Mince into 4-6 burgers (depending on how large you want them, I got 5). Pat them into firm circles and place on grill, they take between 15-20 minutes. Turn regularly to avoid charring the bejaysis out of them. Serve the burgers on their own with the salad and mayo prepared earlier if your keeping it light, or between a bun if your indulging. Either way, they are pretty darn delicious!
Enjoy Palz x
Disclaimer: Errr…So I was a lil peckish and wolfed my burger before I took a pic of the finished product, but this basically what it looked like (Below)