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
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.
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