Lamb, beetroot and feta burgers with flatbread and pink slaw

Pretty in pink and packed with great taste. Healthy lamb burgers, slaw and toppings on the table in under half an hour.
Explore Beef and Lamb Northern Ireland
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Lamb, beetroot and feta burgers with flatbread and pink slaw preparation time
Prep: 10 minutes
Lamb, beetroot and feta burgers with flatbread and pink slaw cook time
Cook: 15 minutes
Lamb, beetroot and feta burgers with flatbread and pink slaw preparation time Serves: 6
Lamb, beetroot and feta burgers with flatbread and pink slaw preparation time Oven Temp: 170°C/Gas Mark 3

Method

  • Place the lamb mince into a bowl, add chopped red onion, crushed garlic,  grated beetroot, chopped mint, egg, salt and pepper and mix together. Roll into 6 equal size balls and flatten into burger patties.
  • Fry the burgers over a medium heat in a little oil for 5 minutes on each side until golden brown and thoroughly cooked. Set aside to rest and keep warm.
  • Simply mix the pink slaw ingredients together while you warm the flat breads in the hot oven.
  • Arrange warm flat breads onto plates, top with lamb burgers, baby beetroot leaves and grated beetroot. Finally, crumble the feta cheese and sprinkle pomegranate seeds over the top before serving with a spoonful of pink slaw on the side.

Ingredients

Ingredients for the burgers:

  • 500 g Northern Ireland Farm Quality Assured minced lamb
  • 1/2 Small red onion finely chopped
  • 2 Cloves garlic crushed
  • 1 Small raw beetroot grated
  • 1 Handful of fresh mint chopped
  • 1 egg lightly beaten
  • Salt and pepper

Ingredients for the slaw:

  • 1 Red onion peeled, cut in half and very finely sliced
  • 2 Carrots peeled and grated
  • 1/4 Red cabbage very finely sliced
  • 1 tbsp Olive oil
  • 3 tbsp Balsamic vinegar
  • 1 tbsp Honey

To serve:

  • 6 wholemeal seeded flat breads
  • 1 Bag of baby salad beetroot leaves
  • 2 Small ready cooked beetroots grated
  • 150 g Feta cheese
  • 1 tbsp pomegranate seeds