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500g lamb mince
1 red onion, finely chopped
1 garlic clove, chopped
1/4 cup flat-leaf parsley leaves
3 teaspoons ground cumin
1 cup mint leaves, plus extra to garnish
425g canned baby beetroot, drained
1 tablespoon finely chopped coriander leaves
1/4 cup (60ml) lemon juice
2 tablespoons olive oil
100g soft goat’s cheese
Toasted hamburger buns and salad leaves, to serve
Place the lamb in the bowl of a food processor with half the onion, the garlic, parsley, 2 teaspoons of the cumin and 1/4 cup of the mint. Pulse until the mixture just comes together. Season with salt and pepper and form into 4 patties.
Cut beetroot into small cubes. Place in a bowl with the remaining onion, cumin and mint. Add the coriander, lemon juice and oil, then season and set aside.
Preheat the grill to high.
Grease a braai and heat over medium-high heat. Cook patties for 3 minutes each side or until cooked to your liking. Crumble cheese on top of each patty. Place under on braai grill for about 1 minute until cheese is bubbling.
Serve burgers on toasted buns with salad leaves, beetroot salsa and extra mint leaves.