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Ingredients:
- 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
Directions
- 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.