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
Lamb & beetroot burgers with oven-baked crisps
  • Ready in: 90 mins
  • Serves: 8
  • Price: 79p per serving
Nutritional Info
Each 100g serving contains
  • Fat med
  • Saturates high
  • Sugars med
  • Salt med
  • Energy 988KJ 236KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 988kJ/236kcal.
  • 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
  • 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.