Lamb burger with beetroot salsa

Lamb burger with beetroot salsa

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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


  1. 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.
  2. 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.
  3. Preheat the grill to high.
  4. 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.
  5. Serve burgers on toasted buns with salad leaves, beetroot salsa and extra mint leaves.

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