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Recipes

Lamb, Quinoa & beetroot burgers

SERVES
8
COOK TIME
35
PREP TIME
30
DIFFICULTY
Easy
Print
Ingredients
  • 1/2 cup quinoa
  • 1 cup chicken stock
  • 1/4 cup olive oil
  • 1 small brown onion, peeled & finely chopped
  • 1 large clove garlic, peeled & crushed
  • 1 tsp ras el hanout
  • 250 g fresh beetroot, peeled & finely grated
  • 500 g lamb mince
  • 1 egg, lightly whisked
  • 1/4 cup finely chopped fresh mint
  • 2 tbsp finely chopped coriander
  • 2 tbsp finely chopped flat leaf parsley
  • Sea salt and freshly ground black pepper
To serve
  • 8 sourdough rolls, halved
  • 2/3 cup tomato chutney
  • 2/3 cup tzatziki
  • 30 g baby rocket leaves
Method
  1. Place quinoa & chicken stock together in a small saucepan over a medium heat. Bring to the boil, reduce heat to low & simmer for 15 minutes. Drain & allow to cool.
  2. Meanwhile, place 1 tablespoon olive oil, onion, garlic & ras el hanout together in a small saucepan over a low heat.
  3. Cover & cook for 10 minutes or until onion is soft. Remove from heat & allow to cool.
  4. In a large mixing bowl, combine cooked, drained quinoa, onion mixture, beetroot, lamb, egg, mint, coriander, parsley & seasoning together, mixing until well combined.
  5. Divide mixture into 8 equal patties.
  6. Heat a large non-stick frying pan over a medium heat.
  7. Add 1 tablespoon olive oil & cook 4 lamb patties for 3–4 minutes on each side. Repeat with remaining lamb patties.
To serve, place 1 tablespoon chutney on the base of each roll, followed by a lamb pattie, 1 tablespoon tzatziki & some baby rocket leaves. Repeat process with remaining rolls.

Lamb, Quinoa & beetroot burgers

SERVES
8
COOK TIME
35
PREP TIME
30
DIFFICULTY
Easy
Tags Beetroot, Entertaining, Quinoa
Collections Autumn, Family, Quick & Easy, Summer
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Ingredients
  • 1/2 cup quinoa
  • 1 cup chicken stock
  • 1/4 cup olive oil
  • 1 small brown onion, peeled & finely chopped
  • 1 large clove garlic, peeled & crushed
  • 1 tsp ras el hanout
  • 250 g fresh beetroot, peeled & finely grated
  • 500 g lamb mince
  • 1 egg, lightly whisked
  • 1/4 cup finely chopped fresh mint
  • 2 tbsp finely chopped coriander
  • 2 tbsp finely chopped flat leaf parsley
  • Sea salt and freshly ground black pepper
To serve
  • 8 sourdough rolls, halved
  • 2/3 cup tomato chutney
  • 2/3 cup tzatziki
  • 30 g baby rocket leaves
Method
  1. Place quinoa & chicken stock together in a small saucepan over a medium heat. Bring to the boil, reduce heat to low & simmer for 15 minutes. Drain & allow to cool.
  2. Meanwhile, place 1 tablespoon olive oil, onion, garlic & ras el hanout together in a small saucepan over a low heat.
  3. Cover & cook for 10 minutes or until onion is soft. Remove from heat & allow to cool.
  4. In a large mixing bowl, combine cooked, drained quinoa, onion mixture, beetroot, lamb, egg, mint, coriander, parsley & seasoning together, mixing until well combined.
  5. Divide mixture into 8 equal patties.
  6. Heat a large non-stick frying pan over a medium heat.
  7. Add 1 tablespoon olive oil & cook 4 lamb patties for 3–4 minutes on each side. Repeat with remaining lamb patties.
To serve, place 1 tablespoon chutney on the base of each roll, followed by a lamb pattie, 1 tablespoon tzatziki & some baby rocket leaves. Repeat process with remaining rolls.