spiced lamb burgers with beetroot relish and hand-cut chips

donels

I love a good burger. There’s just something about a crisp-edged, juicy meat patty atop crusty bread with a myriad of cheeses, soft herbs and condiments. It’s portable, hand-held deliciousness, infinitely variable but perfect in its simplicity.

At present, my favourite burgers are made at a small South Fremantle cafe called Ootong and Lincoln. I was first introduced to this eclectic venue by my best friend Vicky (aka Hippy Vic) who has long held an obsession with their dukkah-crusted lentil burgers. Yep, lentil burgers. They’re absolutely delicious, even from the position of a well-entrenched carnivore.

Perfectly seasoned, crisp-edged and soft-centred, these lentil patties are house-made and coated in toasted dukkah before being piled onto a fresh roll with melting haloumi, soft greens and homemade relish. Have I made you hungry yet?

beetrootwhole beetrootgrated

Anyway, after that three paragraph speal, I’m here to tell you that I don’t have the secret recipe for Ootong’s lentil patties. Or their relish, for that matter (but they do sell their dukkah crust in jars on site at the cafe, uh… well, that’s only marginally helpful).

What I do have is a recipe for completely non-vegetarian lamb burgers with a quick, throw-together beetroot relish. Perfect for a delicious after-work dinner when you can’t get your tired ass to Ootong in Fremantle.

herbonion mortarpestle

This entire meal is cheap to make and ridiculously easy. In fact, I threw it together in about 20 minutes (discounting the cooking time). Begin with your potatoes; chop then boil them whilst you combine ingredients for your patty mixture. Mold into patties, then refrigerate whilst you start frying the chips. When the chips are in the oven, start your beetroot relish, then leave it to macerate whilst you fry your meat. Before you know it, everything’s on the plate.

burgercup chipbowl2

The original concept for these burgers was from taste.com.au. However, as per usual, I’ve bastardized everything according to my own specifications.

The recipes for the chips, patties and relish are entirely forgiving so I’d encourage you to play around with them as you see fit. Add some toasted pine nuts, feta or chopped parsley to the patties if you like. Want some extra spice on the chips? Add in some chilli flakes, lemon rind or a pinch of cayenne pepper. The relish is also hugely adaptable; I’ve made it with grated apple, red cabbage, poppy seeds, caramelised onion, with and without extra lemon rind and brown sugar. It’s also wonderful with pomegranate seeds, finely chopped coriander and crushed pistachios. Infinitely adaptable. Like most good food should be.

mincepattyls

Lamb Burgers

  • 500g good-quality lamb mince
  • 2 garlic cloves, minced
  • 1/2 red Spanish onion, peeled and finely minced
  • 1/4 cup mint leaves, washed and finely chopped
  • 2 generous tsp ground cumin
  • 1/4 tsp chilli flakes
  • sea salt
  • freshly ground black pepper
  • plain flour, to dust
  • olive oil, for frying

To assemble the burgers:

  • 4 crusty hamburger rolls
  • soft goats cheese
  • garlicky hummus
  • washed rocket leaves
  • beetroot relish
  • freshly cracked black pepper
  • avocado, if desired

Mix all of the above ingredients in a large bowl, ensuring that the aromatics are finely distributed.

ingredientspatty

With moist hands, separate mixture into four equal-sized portions. Flatten each portion in the palm of your hand into a rough circle, approximately 1.5cm thick.

patties

Place each patty onto a lined tray, cover with plastic wrap and refrigerate for 30 minutes before cooking (during this time, you can prepare your beetroot relish).

To cook: Preheat oven to 180 degrees C  (350 degrees f). Lightly dust each patty with plain flour and sprinkle with a little more sea salt. Heat a good splash of olive oil in a heavy based, oven-safe frying pan. When oil starts to smoke, carefully place patties into the pan. Fry on each side until golden but not cooked through; transfer pan into oven and cook for another 5 minutes or until just cooked through.

pattiescook

Whilst still warm, top each patty with a few slices of soft goats cheese. Toast the burger buns if desired, spread bottom half with hummus (and top half with avocado if desired) then top with a goats-cheese-topped lamb patty. Dollop on some beetroot relish, top with fresh rocket, grind over some fresh black pepper. Serve with oven chips (and aioli for dipping, if desired).

relishjar

Quick Beetroot Relish

Makes roughly 1.5 cups. Serve any remaining relish on crostini with soft goats cheese, or on toasted sourdough with poached eggs, hummus and fresh rocket for breakfast.

  • 250g peeled, cooked beetroot, grated coarsely
  • 1/2 red onion, peeled and finely chopped
  • 2 tbsp lemon juice
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 ground sumac
  • handful of mint leaves, washed and finely chopped
  • good splash (approx 1 tsp) red wine vinegar
  • 1/2 tsp dark agave syrup or honey
  • extra virgin olive oil

Place chopped onion into a small bowl with the lemon juice. Mix well, then leave to macerate for 15 minutes. Drain well.

onionsoak2

In a medium sized bowl, combine the grated beetroot with the soaked onion, agave, red wine vinegar, olive oil and spices.

beetrootsaladingredientsMix well and allow to soak for 5 minutes. Mix in the mint just before serving (for a quick version, like I did, you can just dump everything into a bowl and mix it together; however the beetroot definitely benefits from marinating).

chipsrawHand-cut Chips

This amount serves 2 (allow around 200-250g potatoes per person)

  • 450g waxy potatoes; I used Ruby Lou (approx 3 medium potatoes)
  • 3 garlic cloves, lightly crushed
  • 1 tbsp rosemary leaves
  • 1 tsp thyme leaves
  • smoked sea salt
  • freshly ground black pepper
  • olive oil, for frying

Cut each potato into rough batons, around 1x1cm in width. Place in a pot of cold, salted water, then slowly bring to the boil.

potReduce heat slightly, allowing the potatoes to simmer until tender (but not falling apart). Drain well, then season with smoked sea salt and black pepper.

spudsteam

Preheat oven to 200 degrees C (390 degrees f). Heat oil in a large, heavy based oven-safe frying pan or oven tray. Add in the garlic cloves and herbs. When smoking, toss in the seasoned potatoes and allow to crisp lightly on all sides.

traygarlicherbs chipsfrying

Transfer the tray or pan into the oven. Continue cooking the chips, turning them regularly until golden and crisp on all sides.

clipsdone

Drain on paper towels prior to serving with assembled burgers.

chipbowl doneplatterEat, padawan. Eat. I know you want to.

*by the way, for those who read the Appreciation Post about Aaron, the board below is one of a set of two that he made for me. I still haven’t posted a proper shot of them, but hopefully you’ll get the idea.

goatscheese

done

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96 responses

  1. Yum! Lamb! We’re hoping to get a lamb this spring, so these recipes will come in quite handy. Wish I had one right now, though. :)

      • Oh, I don’t/won’t raise one. We’ll buy one from a farmer and have them butcher it and it will look like it came from the local grocery store. We also buy a quarter beef from our vet (who takes care of our beagles and farms on the side). That beef is SO good. Growing up, we raised rabbits for show, and my dad decided that we could eat them too. So, he would have them butchered, but Momma never could make herself fix them for dinner, and my brother and I would start crying. It was a bad deal! So, we don’t raise them–just eat them and try not to think about how cute they are. Ah, well….too tasty not to eat. :)

  2. yum!! this sounds and looks utterly delicious! :)
    like you I appreciate a good burger and this looks like a total MUST MAKE! everything about it ticks all my boxes
    wonderful shots and another great post Laura! xx

    • Thanks so much Bec! It’s a delicious combo, I am going through a beetroot phase at the moment so I can’t get enough of it (just spied your oven baked veg chips so I am definitely going to make some beetroot ones this weekend!) xxx

    • Fries are one of my favourite things in the entire world. In fact, I could happily eat a whole bowl of them and forget about the burger! Potatoes, ah how I love them. We are definitely meant to be friends Mackenzie! xx

  3. Burgers and chips… my idea of heaven on a plate. These look utterly divine. And that relish is positively jewel-like. Can I come for dinner when next you make these? I’ll bring cake and do the dishes.

  4. I just finished my lunch, then I read this and it was like I hadn’t eaten… so thank you for making my afternoon at work hunger filled… :P This burger looks amazing. I hope you washed it down with a nice cold beer? :)

    • Haha, sorry for the late reply Mattster. YES. I had this burger with a Vale ale… my absolute favourite at the moment. You definitely need to try one if you haven’t already, the lager, IPA and ale are all awesome: http://www.mvbeer.com/ Or we should do a BBQ or something and crack open a six pack? Yay for summer nights!

      • All good! I imagine its hard work replying to all these comments! MMMM Vale ale i’m very well aquatinted with this magnificent beer, I haven’t tried the lager or IPA though… might have to get some on my way home from work! BBQ sounds great, but we’d probably need more than a six pack? :P :)

      • Haha, yep definitely! We’d need a good stock-up (running out of beer? Never!). The lager is good, ale is still my favourite. Haven’t tried the IPA yet. And yep, it takes quite a bit of time to get to all the comments but definitely worth it :)

    • Thanks so much Irina! Yep, I tend to bastardize many recipes… for good or for bad! You are entirely right, creativity is part of what makes us unique and helps us grow as cooks. I appreciate your point of view too! xx

    • Aw, thanks so much Maria! It was heaps of fun to photograph… these photos really planned themselves (I just snapped as I cooked!). I’m going through a beet phase at the moment. Good thing that they’re actually good for me! xx

  5. Lamb burgers are such a surprise to the palate, even when I make them. My eyes see a burger and my mouth screams “It’s lamb!” Wonderful! I cannot wait to make your quick relish. It must go very well with these burgers! Thanks for sharing, Laura.

  6. Wow, these look delicious! I love beets and all of the herbs and seasonings you added to the burgers and the relish. We don’t eat lamb but I think these would be delicious with ground chicken as well. The chicken meat has minimal flavor on its own and the seasonings would really stand out!

    • I definitely think that chicken would be a great substitute for the lamb. Its neutral flavour goes with pretty much every relish perfectly! Thanks for the kind words… yep, beets are definitely an obsession right now :) x

  7. Love a good burger – yours looks so delicious. I love the sound on the Lentil burger – I’m going to have to make that one and let you know how it goes…pity you don’t have the secret recipe for that one. I took my daughter out for burgers last night at a wonderful little local – she had the beef burger and I had this most amazing tasting Thai Fish Burger (I want that recipe too!) golden herbed fat chips, salad and sweet chilli mayo – so wonderful – Summer time is burger time for us! :) :)

    • Yeah, wish I did have the secret lentil burger recipe! All I know is that it’s gorgeously soft inside, crispy outside and coated with dukkah. They use the orange lentils. Sooo good. The fish burger sounds great too! I’ve never actually made a fish burger at home but Aaron and I love getting salmon burgers from a local burger joint near us. They use turkish rolls and add an amazing mustard sauce… so good! xx

  8. It’s so seldom I crave red meat but I could devour one of those! And lots of those chips as well. Although, a really well made lentil burger would leave me feeling as happy. Off to make a p&p crumble! Gotta eat after viewing this post :)

    • Haha, thanks Johnny! Your crumble was absolutely drool-worthy… I’d happily demolish a big bowl of it as I write this (I just ate a bowl of Sultana Bran for breakfast, decidedly non-interesting!). The lentil burger was amazing. Wish I had the recipe!

  9. To paraphrase Samuel L jackson in Pulp Fiction: “Mmmmmmm! That is [swallow] a tasty burger!”
    I’m reading this at work in the afternoon, and I’m absolutely starving, so this post is both delicious and cruel at the same time. Amazing photos Laura, as always. The beet relish looks divine.

    • Oh Sas, I wish I had remembered that quote when I wrote this post!! It would’ve gone right in top, centre! :) I completely get the ‘cruel’ aspect of reading food blogs in the afternoon. I experience exactly the same thing, I guess it’s one of the food blogging hazards. Thanks for the lovely words about the photos, I was pretty pleased with them xx

  10. This looks incredible delicious Laura! My perfect burger has to have beetroot in it…and this one ticks all the boxes. The wooden board is the perfect setting for all your delicious food…now I think I have managed to uncover one of the secrets to your gorgeous photos:-)

    • I definitely agree re beets in the perfect burger!! And yep, you’re completely right… most of my photos have had Aaron’s wooden board in it since he made it for me :) It works really well to offset the colours in the shots! Thanks for the lovely comment Sonali xx

  11. You are incredible my friend, truly you are. I am loving the beetroot relish, the colour is so vibrant, and it compliments the wonderful lamb. I have never left your page not hungry :)

    Cheers
    CCU

    P.S Unfortunately, I have lost around 1000 subscribers on my blog, and I have no idea how, so if you were subscribed, would you be able to resubscribe? Thank you!

  12. Hey Laura, hello again! Thank you so much for your sweet comments on my posts. I noticed that you have subscribed to my wordpress account which was an old one…I later on moved on to a self hosted one which is the one you nomally visit. I think I know where the confusion started. You would have followed the link on the comment I left. For some reason, it has taken the old WordPress account and not the one I am on at the moment. Sorry about that! Hope you have a great weekend, my friend. Here it is all stormy and rainy:-(

    • Ah, thanks for letting me know Sonali! Haha… yep, I have been deliberately going over to check your posts as I haven’t been getting any notifications. I’ll check it and resubscribe :) It’s really hot here at the moment! Hot days and humid nights. Summer is on the way! xx

    • Yeah, they’re one of my favourite potatoes here in Australia! Haha, I think all people and things called Ruby have got to be amazing ;) Thanks so much for the kind words Ruby! xx

  13. I don’t often have a lamb burger, which is odd since it’s my favorite red meat. This meal is wonderful! Love the idea of the relish. Good stuff – thanks.

    • Thanks so much John! It was definitely a delicious burger! I’d definitely recommend venturing more into the land of lamb in burgers, it’s become my favourite in recent months. Guaranteed delicious, goes wonderfully with piquant relishes like this one :)

  14. Oh, lamb and beets, I’m in love with both of them. This is absolutely the burger for me! I have to find a place that sells ground lamb, it’s not very common here. I can’t believe you’re making me hungry at 8am Laura! And thal lentil with haloumi sounds like an amazing vegetarian alternative.

    • Ground lamb is really common here in Australia, for some reason lamb is seen to be quintessentially Australian (‘a nation built off the sheep’s back’!). I also do mince my own at times, usually in a food processor. It doesn’t turn out quite the same but it works well enough for hamburgers. Oh, and the lentil and haloumi burger was to-die-for!! Btw Paula, an Argentinean friend of mine’s mother makes these little fried spinach balls that are absolutely DIVINE. Wondering if you make them too? I am hoping to get the recipe! xx

      • Oh, those spinach fritters! The ones I know are usually made with a beignet batter and lots of spinach or chard. Sometimes they can have cooked rice too. They were very popular in diners years ago. Contact your friend’s mother!

      • I think I will, my friend said that her mother doesn’t use a recipe (it’s more of a instinctual thing, with a pinch of this and that) so I will have to make them with her one day :) Your description sounds right!

  15. I don’t know how I missed this one! I think i’ll make it tomorrow, I kept trying to replicate Lincoln’s lentil burger, it was ok but never quite right ;-( It’s really late, but I am now desperate for real hand cut chips, everything you touch turns to manna from heaven, massive talent, big love x

    • Aw hon, I think you are way too kind!! Thanks though, I love you! P.S we need to go eat those lentil burgers again soon. I miss that crunchy goodness! Plus, any excuse for a you and me date is a good one xx

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