Lamb, Feta & Beetroot Burger
Lamb, feta and beetroot is a classic combination—and for good reason. The rich, succulent NZ lamb is complemented perfectly by the salty bite of the feta and earthy sweetness of the beetroot.
The addition of mint brings in a freshness that cuts through the richness of this burger making it a cross-season customer pleaser!
Ingredients
- Angel Bay Gourmet Lamb Burger Patties
- Ciabatta or Sourdough Burger Buns
- Cucumber, ribboned
- Red Onion, sliced
- Cos Lettuce leaves
- Beetroot (canned, sliced)
- YOGHURT FETA SAUCE
- 200g Greek Yoghurt
- 2 Tbsp olive oil
- 70g Feta Cheese
- 1 Tbsp Lemon juice
- 1 Handful Fresh Mint (leaves, picked)
Method
Cook the Angel Bay Gourmet Lamb Patties according to the packet instructions.
Make the yoghurt feta sauce by combining ingredients with fork or stick blender. Season.
Split the burger buns and lightly grill one side. Spread with yoghurt feta sauce.
Build burgers with lettuce, beetroot, burger patties, cucumber and onion.
Spread yoghurt sauce on the top halves of the buns to sandwich together.