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Lamb Burgers with Beetroot Relish and Yogurt Submitted By: Guiterrez
Date/Time : March-22-2006, 16:34:00

   

INGREDIENTS:

1/3 cup water,
4 medium beetroots (700g),
trimmed, grated coarsely.
1 small brown onion (80g), chopped finely.
cup white sugar,
2/3 cup apple cider vinegar,
500g lamb mince,
1 small brown onion (80g), chopped finely.
2 cloves garlic, crushed.
1 teaspoon ground cumin,
1 egg, beaten lightly.
1 tablespoon olive oil,
cup (210g) Greek-style yogurt,
teaspoon ground cumin, extra.
1 tablespoon finely chopped fresh mint,
1 long loaf pide 50g baby rocket leaves.

METHOD:

To make beetroot relish:

Combine the water, beetroot and onion in large non-stick frying pan; cook, covered, about 15 minutes or until beetroot is tender. Stir in sugar and vinegar; cook, covered, stirring occasionally, about 10 minutes or until liquid evaporates.

Meanwhile, using hands, combine lamb, onion, garlic, cumin and egg in a medium bowl; shape mixture into four patties using BurgerMate.

Heat oil in large frying pan; cook patties, uncovered, until browned both sides and cooked as desired. Cover to keep warm. Combine yogurt, extra cumin and mint in small bowl.

Cut pide into quarters; halve quarters horizontally. Toast pide pieces, cut side up. Sandwich rocket, patties, yogurt mixture and relish between pide pieces.

 
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