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Lamb & sweetfire beetroot burgers with feta

Lamb & sweetfire beetroot burgers with feta

A devilishly delicious lamb burger with a sweet chilli kick thanks to the sweetfire beetroot and a gorgeous melting feta surprise in the centre

  • Preparation: 10 mins
  • Cooking: 20 mins
  • Serves: 4

What you need:

  • 500g minced lamb
  • 250g Sweetfire beetroot*, finely chopped
  • 1 egg, beaten
  • 2 tbsp chopped mint
  • 2 cloves garlic, crushed
  • 100g 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 half
  • Finely sliced red onion rings

What you do:

  1. In a large bowl, combine the lamb, Sweetfire beetroot, egg, mint and garlic. Season to taste with salt & freshly ground black pepper and mix thoroughly.
  2. 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.
  3. 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.
  4. Serve the burgers in buns with salad.

Cook's tip:

* Ruby red baby beetroot, freshly cooked and infused with Sweetfire marinade (a natural marinade made using chillis, oil, a little sugar, and white wine vinegar) which adds a delicious kick to salads and spices up cold meats and sandwiches. Available from Tesco and Waitrose.

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lovebeetroot

lovebeetroot

Beetroot is enjoying something of a revival as people discover there’s more to this great British vegetable than they thought. You can now buy beetroot in so many different ways – raw, cooked, marinated, lightly pickled - there’s so much to beetroot than the jar of pickled beetroot many of us will remember from our childhood.

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