Solo: Herby Lamb Burgers with Beetroot Chutney

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Solo: Herby Lamb Burgers with Beetroot Chutney

Lamb burger flavoured with fresh mint and parsley, served on a freshly baked ciabatta roll with artisan style homemade beetroot pickle.

Ingredients to serve 1

  • 125g x lamb mince
  • ¼ x red onion
  • 3g x fresh parsley – chop finely
  • 3g x fresh mint – strip leaves & chop finely
  • 30ml x beetroot chutney
  • 1 x ciabatta roll
  • 10g x rocket
  • . x olive oil, salt and pepper (from your pantry)


Step 1

Preheat oven to 180⁰C. Bake the ciabatta roll for 10 minutes.

Step 2

Prepare all ingredients as indicated above.

Step 3

Cut a few fine red onion slices and save these for the garnish later. Finely chop the onion (see quantity above).

Step 4

Place these ingredients in a bowl: lamb mince, onion, parsley, mint, freshly ground salt and pepper. Mix well – you can use your hands to combine ingredients. Shape into a thick burger patty. Rub olive oil over the burger.

Step 5

Place a griddle or frying pan on high heat. Place the burger in the hot pan sear for a minute or so either side until nicely browned. Then turn the heat down to medium and cook for 10 minutes on each side until cooked through.

Step 6

To serve, cut the ciabatta roll in half. In the bottom half of the roll place some rocket and a burger patty. Top with a dollop of beetroot chutney and a few onion slices.