This recipe was inspired by Alicia’s very awesome pink lamb meatballs! If you haven’t tried them, what are you waiting for? The ingredients are similar, except these burgers have a bit of kick from the chilli with some herbs added in. Matthew doesn’t like beetroot and was adamant that he wouldn’t like the burgers, then he ate three of them. Ha!
As with Alicia’s recipe you will end up with pink hands and a pink kitchen, but it’s worth it.
What you need:
400g mince (I used beef, but lamb would work just as well)
½ tbsp ground cumin
1 or 2 hot chillies, finely chopped (seeds in or out, your choice)
2 medium beetroot, grated (I used my food processor for this)
handful of fresh mint or coriander, finely chopped (I used coriander, but I think mint would also work really well)
1 onion, finely chopped
2 cloves garlic, crushed
1 egg, lightly beaten
2 tbsp olive oil
3 tbsp ground almonds
freshly squeezed juice of half a lime or lemon
salt and freshly ground black pepper
How to make them:
Preheat your grill on a medium to high setting (I used high).
Squeeze the moisture out of your beetroot and put in a large bowl.
Add the rest of the ingredients and mix thoroughly. I find this works best with my hands.
Divide the mixture into 8 or 10 portions.
Shape each portion into a burger. The mixture is quite squidgy because of the beetroot.
Grill for 8-12 minutes, depending how cooked you like your burgers, turning once half way through cooking.
Serve with vegetables of your choice. Sweet potato would probably work quite well with these as the sweetness would offset the heat of the chilli.
I’ve decided to try to make my photos a bit more artistic so here’s a picture of the burgers with a pretty piece of coriander on top. What do you think??