Recipes
Recipes

Lamb & beetroot burgers with oven-baked crisps

These succulent lamb burgers are great teamed with home-baked beetroot and parsnip crisps.

These succulent lamb burgers are great teamed with home-baked beetroot and parsnip crisps.

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(1 votes)
Cooking Time

Cook: 1 Hour 30 Mins

Cooking Time

Serves: 8

Cooking Time

Price: 79p per serving

Nutritional Information

Each 100g serving contains

Energy
988kj
236kcal
12%
Fat
14g
Med
20%
Saturates
5.3g
High
27%
Sugars
6.1g
Med
7%
Salt
0.4g
Med
7%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
988kj/236kcal

Ingredients

1 large fresh raw beetroot (peeled)

1 large parsnip (peeled)

150g vacuum-packed cooked beetroot

600g minced lamb

2 tbsp breadcrumbs

1 free-range egg

1 tsp chopped fresh thyme

1 tbsp sweet chilli sauce

2 tbsp sunflower oil

To Serve

Selection of salad

8 bread rolls

Method

1
To make the crisps, slice the raw beetroot and parsnip very thinly with a vegetable peeler. Spread out on kitchen paper for 1 hour to dry.
2
In the meantime, to make the burgers, finely dice the cooked beetroot and pat dry with kitchen paper. Add this to the lamb, breadcrumbs, egg, thyme and chilli sauce in a large bowl and mix together. Season to taste. Shape into eight burgers and chill for 1 hour.
3
Pre-heat the oven to 180C/160C Fan/Gas 4. Put the veg slices in a bowl, drizzle over the oil and season. Mix with your hands until evenly coated.
4
Place the slices in single layers on two baking sheets lined with baking paper.
5
Bake for 20-25 minutes until golden around the edges, checking frequently. Turn halfway through cooking if the slices are cooking unevenly. Cool on a wire rack to allow the slices to crisp up.
6
Meanwhile, cook the burgers on a griddle or frying pan for 8 minutes on each side. Serve in bread rolls with a selection of salad and the beetroot and parsnip crisps.