Lamb and mint is a classic flavour combination, made even better with contrasting beetroot relish
Prep:10 mins
Serves 4
400g lamb mince1 small red onion, ½ grated, ½ thinly slicedhandful parsley, roughly choppedhandful mint, roughly chopped1 tsp olive oil3 tbsp mayonnaise2 cooked beetroot, finely chopped4 bread rollscouple handfuls watercress
STEP 1Mix the lamb, grated onion and herbs in a bowl with some seasoning, then divide the mix into 4 and shape into burgers.STEP 2Heat a griddle pan until hot, rub the burgers with oil, and cook for 5-6 mins on each side, or until cooked through.STEP 3Meanwhile, mix the mayonnaise and beetroot with some seasoning. Fill the bread rolls with some watercress, a burger, a dollop of beetroot mayo and a few onion slices. Serve immediately.
