Lamb and coriander burgers with beetroot relish

Lamb and coriander burgers with beetroot relish

  • serves 4
  • A little effort

These easy, spicy lamb and coriander burgers are a great twist on a classic. Beetroot has a sweet earthy flavour which is perfect in a tangy relish.



  • lamb mince 400g
  • red onion ½, grated or very finely chopped
  • garlic 1 clove, crushed
  • cumin 1 tsp
  • coriander ½ bunch, chopped
  • egg yolk 1
  • ciabatta or other crusty buns 4, toasted
  • salad to serve
  • soured cream to serve

beetroot relish

  • cooked beetroot 100g, diced
  • gherkins diced to make 2 tbsp
  • red onion 1 small, finely chopped
  • coriander a small bunch, chopped
  • red wine vinegar 1 tbsp
  • olive oil 2 tbsp


  • Step 1

    Mix together the relish ingredients and leave to sit for 20 minutes. Put the lamb, onion, garlic, cumin, coriander and egg yolk in a bowl, season well then mix together (hands are best for this). Form into 4 burgers. Griddle, grill or BBQ for 5 minutes each side or until just cooked through.

  • Step 2

    Serve the burgers in toasted buns with salad, topped with the beetroot relish and a dollop of soured cream.