Lamb Burgers With Beetroot Salsa
500g minced lamb
1 red onion, finely chopped
1 clove garlic, minced
1 / 4 cup parsley leaves
3 c. teaspoon ground cumin
1 cup mint leaves and a little more for garnish
425g baby spinach, canned, drained
C. 1 tablespoons finely chopped cilantro leaves
1 / 4 cup (60 ml) lemon juice
2 tablespoons olive oil
100 g soft goat cheese
Toasted hamburger buns and salad, to serve
Put the lamb in a bowl of food processor with half the onion, garlic, parsley, 2 teaspoons cumin and 1 / 4 cup mint. Pulse until the mixture comes together right. Season with salt and pepper, and settle into 4 patties.
Cut the beets into small cubes. Place in a bowl with onion, cumin and remaining mint. Add coriander, lemon juice and oil, then season and set aside. Preheat the grill is high. Butter a pan or Chargrill and heat over medium-high. Cook the steaks for 3 minutes each side or until cooked to your liking. Crumble the cheese on top of each patty. Place under broiler for about 1 minute until cheese is bubbly.
Serve burgers on toasted buns with lettuce, beetroot salsa and mint leaves added.