SPRINGTIME LAMB BURGERS

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Ingredients:

400g lamb mince

1 small red onion , ½ grated, ½ thinly sliced

handful parsley , roughly chopped

handful mint , roughly chopped

1 tsp coconut oil

3 tbsp raw mayo (see recipe below)

2 cooked beetroot , finely chopped

4 bread rolls (optional)

couple handfuls watercress

 Directions:

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

BBQ burgers until cooked. Do not char.

Meanwhile, mix the mayonnaise and beetroot with some seasoning. Rest burger on a bed of greens with some watercress, a dollop of beetroot mayo and a few onion slices. Serve immediately.

*I usually omit the bread (indigestible filler) and have roasted sweet potatoes with my burger on a bed of greens or collard leaf.

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RAW MAYO:

3/4 cups water (or less)

1 1/2 cups of macadamia nuts (expensive but worth it)- you could use cashews too.

3 tablespoons olive oil

2 tablespoons apple cider vinegar

1 teaspoon italian spices (basil, thyme, oregano or combo of all – whatever you have)

1/2 teaspoon sea salt

dash of cayenne

Enjoy 🙂

 

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