Spiced Lamb Burgers with Fresh Beetroot Relish

I've tried many different lamb burger recipes over the years and this one is my firm favourite. It also just so happens to be the most nutritious too! Gently spiced, these lamb burgers will hit all the spots - especially with the healthy accompaniments.

This meal is all about the combination, blend and balance. From the subtle flavours, to the mix of textures, the varied colours and the balance of nutrients. Give these a go the next time you feel like 'cheating' - you'll be supplied at just how good healthy tastes.

While lamb mince is definitely a little fattier than other meats, you needn't avoid it. It can still play a part in a healthy balanced diet. Buy the leanest lamb mince you can find and if you're still concerned, just drain on kitchen paper after frying.

The fresh beetroot relish served with these is both tangy and refreshing. Left to macerate, the red wine vinegar mellows out the flavour of the ginger and coriander. The yoghurt helps combine all the flavours and textures together and is a healthier alternative to more traditional mayonnaise.

For an extra-special 'gourmet' touch, lightly toast the bread rolls before filling. The extra crunch and richer flavour gives even more texture and taste you'll love. If you're cooking the burgers on the barbecue, just place the buns cut-side down on the hot grill.

If you have the time, refrigerate the shaped burgers for 20-30 minutes before cooking. This will firm the mixture up a little and the burgers will be easier to fry. Alternatively, you can cook them straight away and they'll be fine. Be sure to handle them gently for the first few minutes to avoid them breaking up.

Spiced Lamb Burgers with Fresh Beetroot Relish Ingredients

Method

Spiced Lamb Burgers with Fresh Beetroot Relish Macros

(per serve)

Variations

If you don't like coriander you could absolutely use parsley in the beetroot relish instead. Other delicate herbs might work too like tarragon or even mint.

If you're dairy-free you could serve with mayonnaise instead of the yoghurt. The macros would change however. Alternatively, you could leave it out altogether although I like how the yoghurt helps the flavours blend and adds a lightness to each mouthful.

You could use other meats instead of the lamb. Beef or kangaroo would be my go-to swaps here. I personally wouldn't go for turkey or chicken mince with this particular recipe. For me, poultry burgers need a bit more help to bring the flavour out. You could always add different spices into the mix to assist the flavour if you wanted.

I love cumin with lamb but you could spice these burgers any way you like. Ground coriander or even cinnamon and turmeric for a more Moroccan theme.

If you don't have red wine vinegar - I wouldn't rush out to buy a bottle just to make the relish. You could use apple cider or white wine vinegar if you have them, or even white vinegar. The flavour might be a little more pronounced but once in the finished burger with all the other trimmings, you'll hardly notice.