Sweet chilli & herb burgers with beetroot and mint relish

A speedy dinner ready in 30 minutes, with great colours and flavour!

• Preparation: 15 mins
• Cooking: 15 mins
• Serves: 4

What you need:

• 450g/1lb lamb or beef mince
• Salt and freshly milled black pepper
• 1 small onion, peeled and grated
• 1 large garlic clove, peeled and finely crushed
• 15-30ml/1-2tbsp freshly chopped flat-leaf parsley
• 15ml/1tbsp freshly chopped mint
• 45ml/3tbsp prepared sweet chilli sauce

For the beetroot & mint relish:

• 3-4 small cooked beetroot (not in vinegar), finely chopped
• 60ml/4tbsp reduced calorie creme fraiche or Greek yogurt
• 15-30ml/1-2tbsp freshly chopped mint

What you do:

1. In a large bowl mix all the burger ingredients together. Using slightly damp hands shape the mixture into four 10cm/4inch burgers. Cover and chill for 20 minutes.
2. Cook the burgers under a preheated, moderate grill or on a prepared barbecue for 6-8 minutes on both sides until thoroughly cooked or until any meat juices run clear.
3. Meanwhile, prepare the relish; place all the ingredients into a small bowl and mix gently.
4. Serve the burgers with a spoonful of the relish in bread rolls of your choice.

Cook's tip:

For the best burgers we recommend that you don't use a lower fat lamb mince. To avoid staining your fingers, wear disposable plastic gloves when preparing the beetroot.

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