Lamb, Quinoa & Beetroot Burgers

SERVES 8  I   DIFFICULTY Easy
COOK TIME 35  I  PREP TIME 30

Ingredients 
  • 1/2 cup quinoa
  • 1 cup chicken stock
  • 1/4 cup olive oil
  • 1 small brown onion, peeled & finely chopped
  • 1 large clove garlic, peeled & crushed
  • 1 tsp ras el hanout
  • 250 g fresh beetroot, peeled & finely grated
  • 500 g lamb mince
  • 1 egg, lightly whisked
  • 1/4 cup finely chopped fresh mint
  • 2 tbsp finely chopped coriander
  • 2 tbsp finely chopped flat leaf parsley
  • Sea salt and freshly ground black pepper
To serve

Method

    1. Place quinoa & chicken stock together in a small saucepan over a medium heat. Bring to the boil, reduce heat to low & simmer for 15 minutes. Drain & allow to cool.
    2. Meanwhile, place 1 tablespoon olive oil, onion, garlic & ras el hanout together in a small saucepan over a low heat.
    3. Cover & cook for 10 minutes or until onion is soft. Remove from heat & allow to cool.
    4. In a large mixing bowl, combine cooked, drained quinoa, onion mixture, beetroot, lamb, egg, mint, coriander, parsley & seasoning together, mixing until well combined.
    5. Divide mixture into 8 equal patties.
    6. Heat a large non-stick frying pan over a medium heat.
    7. Add 1 tablespoon olive oil & cook 4 lamb patties for 3–4 minutes on each side. Repeat with remaining lamb patties.

    To serve, place 1 tablespoon chutney on the base of each roll, followed by a lamb pattie, 1 tablespoon tzatziki & some baby rocket leaves. Repeat process with remaining rolls.