Dairy-Free Aussie Lamb Burgers with Beet Relish

Instructions

1. 1Preheat your grill to medium-high heat, which is about 204.4-232.2°C (200-230°C).
2. 2Peel and finely grate the 2 medium beetroots and the 1/2 medium red onion. In a medium saucepan, combine the grated beetroot, grated red onion, 2 tablespoons balsamic vinegar, 1 tablespoon brown sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook this mixture over low heat for 15-20 minutes, stirring occasionally, until the beetroot is tender and the relish has thickened. Remove from heat and set aside.
3. 3In a medium bowl, gently mix the about 680 g ground lamb with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Divide the lamb mixture into 4 equal portions and shape each portion into a patty, about 1.905 cm thick.
4. 4Brush the grill grates with 1 tablespoon of the 2 tablespoons avocado oil. Place the 4 lamb patties on the hot grill. Cook for 5-7 minutes per side, or until the internal temperature reaches 71°C and the burgers are cooked through. Remove the burgers from the grill and let them rest for 5 minutes.
5. 5While the burgers are resting, lightly brush the 4 dairy-free burger buns with the remaining 1 tablespoon avocado oil and toast them on the grill for 1-2 minutes until lightly golden.
6. 6Assemble the burgers by placing a lettuce leaf on the bottom half of each toasted bun. Top with a lamb burger patty, a generous spoonful of the prepared beet relish, and 1 large tomato, sliced. Place the top half of the bun on each burger.

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