I am going for a colourful crowd-pleaser tonight, mini herby lamb burgers served with grated carrot and beetroot salad, and green beans. I might sound smug, but my kids both love this beetroot salad, I think it’s the vinegary-ness and the colour – plus they both think it’s very funny that their wee goes pink after eating it!
Beetroot is a real superfood – its’s a great source of folate, betaine, vitamin C, calcium, iron, magnesium and potassium. Plus, both the carrots and beetroots in this salad are rich in beta-carotene, a powerful antioxidant. I also grew the beans in my garden, although don’t be too impressed – my son brought a tiny bean plant home from school so I felt I had to shove it in some soil and water it now and then, and hey presto a few months later we have a massive bean plant literally covered in beans, magic!
Mini herby lamb burgers with beetroot & carrot salad and green beans
450-500g organic lamb mince
1 small or half medium onion, finely chopped
1 clove garlic, crushed or grated
1-2 tsp finely chopped fresh herbs – I used thyme and rosemary
Pinch sea salt and black pepper
2 large or 3 medium carrots
3 medium beetroot
3-5 tbsp extra virgin olive oil
1-2 tbsp organic apple cider vinegar
1 tsp fennel seeds
Sea salt and black pepper
Green beans (or any other green veg of choice)
Try and make up the burger mix about an hour ahead if you have time – it allows the flavours to really blend and develop, making for a very tasty burger. In a bowl, mix the lamb mince with the chopped onion, garlic and herbs, salt and pepper. Give it a good squidge together with your hands until thoroughly mixed. Then cover and set aside for an hour if possible. When you’re ready to cook the burgers, pre-heat the grill and then while it’s heating up, peel and grate the carrots and beetroot onto a plate, then put into a bowl ready to dress. Prep the beans and pop into a steamer ready to cook.
Divide the mince mixture into about 15 burgers, then place under the grill – cooking for about 4 minutes each side. Meanwhile, switch on the beans. Dress the salad – add the oil, vinegar, fennel seeds, a pinch of salt and pepper and mix well together. I’ve been quite vague with the oil and vinegar quantities as I think it’s down to personal taste. Start with the smaller quantity, then taste and add more if you want to. I personally like it with lots of oil and vinegar so I tend to add more.
Once the burgers and the beans are done, assemble everything on the plate and enjoy!