Minted Lamb burgers with beetroot mayo

Lamb and mint is a classic flavour combination, made even better with contrasting beetroot relish, perfect for the warmer months, sat in the sun enjoying the bliss smells of the BBQ in the air. Simple to make and packs a punch with a huge flavour profile.


  • 400g black face lamb mince
  • 1 small red onion , ½ grated, ½ thinly sliced
  • Handful parsley , roughly chopped
  • Handful mint , roughly chopped
  • 1 tsp olive oil
  • 3 tbsp mayonnaise
  • 2 cooked beetroot , finely chopped
  • 4 bread rolls
  • Couple of handfuls of watercress


  • STEP 1

    Mix the lamb, grated onion and herbs in a bowl with some seasoning, then divide the mix into 4 and shape into burgers.

  • STEP 2

    Heat a griddle pan until hot, rub the burgers with oil, and cook for 5-6 mins on each side, or until cooked through.

  • STEP 3

    Meanwhile, 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.