Lamb & beetroot burgers with oven-baked crisps

Lamb & beetroot burgers with oven-baked crisps

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

By , 21 September 2015

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Lamb & beetroot burgers with oven-baked crisps

  • 1 Hour 30 Mins

  • Serves: 8

  • Price: 79p per serving

Nutritional Info
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
  • 8 bread rolls and a selection of salad, to serve
Method

  • 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.

  • 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.

  • 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.

  • Place the slices in single layers on two baking sheets lined with baking paper.

  • 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.

  • 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.