This Delicious beetroot, lamb and feta recipe is the first in a short series of posts using beetroot. It is part of a campaign by Love beetroot to change the way we look at beetroot and see what a versatile ingredient it really is. On Friday morning I took delivery of this beautifully packaged box of beetroot.It contained 3 different types of ready cooked beetroot. Natural cooked beetroot, cooked beetroot in malt vinegar and sweetfire beetroot (ruby red baby beetroot infused with a natural marinade of chillis, oil, a little sugar and white wine vinegar). I was most keen to try this sweetfire beetroot as I’d never seen this before.
My usual way of using beetroot would be in a salad with some feta but felt for this challenge I should try something different. I found this recipe for lamb and beetroot burgers with feta on the love beetroot website. It fitted the bill perfectly. I would never have thought of using beetroot in a burger before but it sounded that something we would enjoy.
These burgers are really simple to make and are truly delicious. The beetroot not only added flavour and beautiful colour but also kept the burger moist. The soft, salty feta in the middle worked really well with the beetroot and the lamb. I served them with some flat breads (but you could use burger buns) and a simple salad using more beetroot and feta (I couldn’t resist). The recipe uses the sweetfire beetroot which I also used in the salad. Personally I felt the sweetfire beetroot were wasted in the burger as the flavour didn’t come through anywhere near as well as from eating them simply in the salad. Next time I make these burgers I will be using plain cooked beetroot (and perhaps a bit of chilli). We loved the sweetfire beetroot in the salad and I would buy them in the future.
If you are looking for more ways to use beetroot in the kitchen why not have a look at the recipe section of love beetroot or try this recipe of mine from 2009 for beetroot and spring greens risotto. I will be back later in the week with more ideas for using beetroot too. You will also be able to find more recipes from other food bloggers taking part in this event on twitter using the hash tab #thinkyouknowbeetroot.
Lamb and sweetfire beetroot burgers with feta
500g minced lamb
250g Sweetfire® beetroot*, finely chopped
1 egg, beaten
2 tbsp chopped mint
2 cloves garlic, crushed
100g feta cheese, cut into 4 pieces
Salt and freshly ground black pepper
- In a large bowl, combine the lamb, Sweetfire® beetroot, egg, mint and garlic. Season to taste with salt & freshly ground black pepper and mix thoroughly.
- Divide into 4 equal portions. Take one portion and flatten it in the palm of your hand. Place a cube of feta in the middle and draw the meat up and over the cheese, moulding it into a burger shape and taking care to ensure the cheese is totally surrounded. Repeat with the other meat portions and set aside in the fridge for 30 minutes to rest.
- When you are ready to cook the burgers, heat a griddle pan (or BBQ) to medium hot and cook the burgers for around 6-8 minutes on each side. Check they are cooked by inserting a skewer into the middle. If it comes out piping hot to touch they are cooked, if not cook for a further minute or so.
- Serve the burgers in buns with salad.
Thank you to Love beetroot for inviting me to take part in this challenge and also for the beetroot samples.