Lamb Burgers with Beetroot Relish and Gluten-Free Buns

Ingredients

• about 680 g Ground lamb
• 2 medium Beetroot
• 0.5 medium Red onion
• 2 tablespoons Apple cider vinegar
• 1 tablespoon Brown sugar
• 2 cloves Garlic
• 1 Egg
• 0.5 cup Gluten-free breadcrumbs
• 2 tablespoons Mint
• 4 Gluten-free burger buns
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel and grate the 2 medium beetroots. Finely chop the 0.5 medium red onion and the 2 cloves garlic.
2. 2In a medium saucepan, combine the grated beetroot, the chopped red onion, the chopped garlic, the 2 tablespoons apple cider vinegar, and the 1 tablespoon brown sugar. Place the saucepan over medium heat and bring to a simmer. Cook for 15 to 20 minutes, stirring occasionally, until the beetroot is tender and the liquid has reduced to a thick relish.
3. 3In a large bowl, combine the about 680 g ground lamb, 1 egg, 0.5 cup gluten-free breadcrumbs, 2 tablespoons chopped mint, 1 teaspoon salt, and 0.5 teaspoon black pepper. Mix gently with your hands until just combined; do not overmix.
4. 4Divide the lamb mixture into 4 equal portions and shape each portion into a patty about 1.905 cm thick.
5. 5Heat 2 tablespoons olive oil in a large skillet over medium-high heat, approximately 204.4°C (200°C).
6. 6Carefully place the 4 lamb patties into the hot skillet. Cook for 5 to 7 minutes per side, until the burgers are browned and cooked through. The internal temperature should reach 71°C.
7. 7Lightly toast the 4 gluten-free burger buns if desired.
8. 8Serve the cooked lamb burgers on the gluten-free burger buns, topped with the prepared beetroot relish.

Substitutions

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