Lamb, Feta and Beetroot Burger
SERVES
4
PREP TIME
20 mins
COOK TIME
20 mins
Lamb, feta and beetroot is a classic combination—and for good reason. The rich, succulent NZ lamb is complemented perfectly by the salty bite of the feta and earthy sweetness of the beetroot. The addition of mint brings in a freshness that cuts through the richness of this burger making it a cross-season customer pleaser!
INGREDIENTS
- Ciabatta or Sourdough burger buns
- cucumber ribboned
- red onion sliced
- cos lettuce leaves
- beetroot (canned, sliced)
Yoghurt Feta Sauce
- 200g Greek yoghurt
- 2 tbsp olive oil
- 70g Feta cheese
- 1 tbsp lemon juice
- 1 handful fresh mint (leaves picked)
Calories
599
Carbs
39g
Sugar
10g
Protein
30g
Fat
146g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- Cook the patties according to the instructions on the pack.
- Make the yoghurt feta sauce by combining ingredients with fork or stick blender. Season.
- Split the burger buns and lightly grill one side. Spread with yoghurt feta sauce.
- Build burgers with lettuce, beetroot, patty, cucumber and onion.
- Spread yoghurt sauce on the top halves of the buns to sandwich together.
