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.

Preparation

10 minutes

Cooking

15 minutes

Serves

6

Oven Temp

170°C/Gas Mark 3

Ingredients

Ingredients for the burgers:
500g Northern Ireland Farm Quality Assured minced lamb
½ 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
¼ red cabbage, very finely sliced
1 tablespoon olive oil
3 tablespoons balsamic vinegar
1 tablespoon honey

To serve:
6 wholemeal seeded flat breads
1 bag of baby salad beetroot leaves
2 small ready cooked beetroots, grated
150g Feta cheese
2 tablespoons pomegranate seeds

Method
  1. 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.
  2. 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.
  3. Simply mix the pink slaw ingredients together while you warm the flat breads in the hot oven.
  4. 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.

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