Mirrool Creek Lamb Burgers with Minted Yoghurt and Beetroot Relish
500g premium lamb mince
1 tablespoon BBQ sauce
1 small onion finely diced
1 tin of beetroot
1 tub natural yoghurt
2 table spoons sour cream
Bread of your choice. Turkish bread is fantastic
Combine mince, onion and BBQ with hands
and roll mixture in patties. Place in fridge for one hour prior to cooking.
Drain all liquid of beetroot and then blend up the beetroot until it is an even consistency. Mix through sour cream.
Add chopped mint to natural yoghurt. If you desire you can add ½ teaspoon of minced garlic.
Fry or BBQ patties and then place in toasted bread. Add one generous teaspoon of minted yoghurt and beetroot relish and top with rocket