Lamb burgers with beetroot relish recipe

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serves: 2
Skill: medium
Prep: 30 min
Cooking: 10 min

Nutrition per portion

Calories 541 kCal 27%
Fat 28g 40%
  -  Saturates 9g 45%
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  • These homemade lamb burgers are tastier than shop-bought with a hint of cumin to spice things up. Serve with a summer relish and fresh salad.


    • For the burgers:
    • 250g (8oz) lean minced lamb
    • 2 shallots, peeled and very finely chopped
    • 1tsp cumin seeds
    • Salt and freshly ground black pepper
    • A little oil
    • 2 soft buns
    • 2tbsp plain yogurt
    • 1tsp tahini paste, optional
    • A few baby spinach leaves or watercress
    • For the relish:
    • 1 large or 2 small cooked beetroot
    • ½ tsp cumin seeds
    • 1tsp each olive oil and lemon juice
    • A few fresh dill fronds (or chopped fresh herbs)


    • Heat a griddle pan. 

    • To make the burgers: Mix the minced lamb with the half the shallot, the cumin seeds and seasoning. Knead well to combine, then shape into burgers a little larger than the buns, and rub oil over them.

    • Cook on the hot griddle for 3-4 mins on each side.

    • Meanwhile, make the relish. Grate beetroot coarsely and mix with the rest of the shallot, the cumin seeds, oil, lemon juice and dill, or other herb of choice.

    • Toast the buns for a few seconds on the griddle. 

    • To serve, mix the yogurt and tahini, if using, on the base of each bun. Place some leaves, then a burger and some relish, on top. Serve the rest of the relish.

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