Burgers are without doubt my favourite thing in the world to eat. I’ve made sure to include at least one good burger recipe in each of my books. This one using lamb and feta tastes incredible.
250g extra-lean lamb mince
1 banana shallot, very finely diced
1 tbsp finely grated orange zest
1 tbsp oregano, finely chopped, or 1 tsp dried oregano
pinch of celery salt
pinch of grated nutmeg
1 tsp finely grated garlic
40g feta cheese, crumbled
2–3 crisp iceberg lettuce leaves, roughly torn
1 ripe plum tomato, sliced
1/4 cucumber, sliced
For the beetroot relish
1 cooked beetroot, finely diced or grated
1/4 red onion, finely chopped
2 tsp apple cider vinegar
1/2 tbsp cranberry sauce
1/2 tbsp wholegrain mustard
salt and pepper
Make the burger by placing the lamb mince in a bowl with the shallot, orange zest, oregano, celery
salt, nutmeg, garlic and feta.
Use your hands to mix it all until really well combined. Shape it into a patty and place on a grill rack.
Preheat the grill to medium-high. Slide the burger under the grill and cook for 3–4 minutes on each side, or until cooked through.
Meanwhile, make the beetroot relish by mixing all the ingredients in a bowl. Season with salt
and pepper and mix well.
To serve, place the lettuce leaves, sliced tomato and cucumber onto a serving plate. Top with the burger
and spoon over the beetroot relish. Enjoy!
After the success of ‘Joe’s chicken pie’ in my first book I decided to create an even tastier one. This pie uses smoked haddock, salmon and prawns and it tastes...On June 16, 2017
Buckwheat and beetroots have wonderful grounding properties — they nourish and balance — which is something I love about this salad. It’s great as is, for a filling lunch, or...On May 13, 2016
Keeping the family healthy is always a challenge. Thanks to celebrity chef and nutritionist Zoe Bingley-Pullin feeding the hungry masses at the end of the day has just got easier.On March 31, 2015
Serves 2-3On October 30, 2015
* Carb-RefuelOn January 12, 2019
SERVES 2On May 29, 2015