Lamb Burger with Quinoa & Beetroot Salad

Source: Coles Magazine  January / February 2016

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Serves 4 - Prep 15 min - Cook 15 min
 500g Coles Australian Lamb Mince
 1 tablespoon Masterfoods Hamburger Seasoning
 1 Coles Brand Australian free range egg, lightly whisked
 1/3 cup (25g) dried breadcrumbs
 2 spring onions, sliced
 1 tablespoon olive oil
 2 tablespoons Masterfoods Tomato Sauce
 1/2 cup (120g) Greek-style yoghurt
 1 large tomato, cut into 1cm pieces
 2 tablespoons chopped mint
 250g pkt microwave quinoa and brown rice
 4 Coles Bakery Kaiser Rolls*, split
 450g can Golden Circle Beetroot Slices
 120g baby rocket leaves
 1 avocado, stoned, peeled, chopped
 1/3 cup (80ml) Zoosh Lemon and Herb dressing
 100g fetta, crumbled


  1. Combine the mince, seasoning, egg, breadcrumbs and half the spring onion in a bowl. Shape into 4 patties. Heat the oil in a frying pan over medium heat. Cook the patties for 6 mins each side or until cooked through.
  2. Meanwhile, combine tomato sauce and yoghurt in a small bowl. Season. Combine the tomato and mint in a separate bowl. Cook the quinoa mix following packet directions.
  3. Divide the yoghurt mixture evenly among bun bases. Top each base with a patty, 4 beetroot slices, tomato mixture, rocket and bun tops.
  4. Coarsely chop remaining beetroot. Place in a bowl with the quinoa mix, avocado, and remaining spring onion and rocket. Drizzle over dressing and combine. Sprinkle salad with fetta.
  5. Serve the lamb burgers with the quinoa and beetroot salad.

Vic Lic

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