Herby lamb burgers with beetroot mayo

Lamb and mint is a classic flavour combination, made even better with contrasting beetroot relish

  • Prep:10 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 490
  • fat 32g
  • saturates 9g
  • carbs 25g
  • sugars 4g
  • fibre 2g
  • protein 25g
  • salt 1.1g


  • 400g lamb mince
  • 1 small red onion, ½ grated, ½ thinly sliced
  • handful parsley, roughly chopped
  • handful mint, roughly chopped
  • 1 tsp olive oil
  • 3 tbsp mayonnaise
  • 2 cooked beetroot, finely chopped
  • 4 bread rolls
  • couple handfuls watercress


  1. Mix the lamb, grated onion and herbs in a bowl with some seasoning, then divide the mix into 4 and shape into burgers.

  2. Heat a griddle pan until hot, rub the burgers with oil, and cook for 5-6 mins on each side, or until cooked through.

  3. Meanwhile, mix the mayonnaise and beetroot with some seasoning. Fill the bread rolls with some watercress, a burger, a dollop of beetroot mayo and a few onion slices. Serve immediately.

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