Dinner Food & Drink

Recipe: Moroccan Spiced Lamb & Beetroot Burgers

May 25, 2013
If you didn’t already know, Shane and I have decided to start eating paleo (the majority of the time) so we’ve been looking for some paleo friendly recipes similar to what we would have eaten before. I thought these burgers looked lovely, and although they aren’t quite paleo, you could easily take out an ingredient or two (and the tzatziki sauce) and it would be fine.
I was actually suprised at how nice these were, and the fact that you couldn’t even taste the beetroot at all (so they’d be good to give to kids too who might be a bit fussy with their veg). We’re used to eating burgers with a bun, so I thought I’d struggle with that and feel hungry after but I actually ate the whole thing and felt full all night. Let me know if you try them!
500g Lamb Mince
1-2 medium Beetroot, grated
2-3 large Garlic Cloves, finely chopped
2tsp Cumin
1tsp Paprika
1tsp Chilli Powder
1 egg
Salt & Pepper
75g Bulgar Wheat (optional)
For the Tzatziki:
1/4 Cucumber
1/2 Garlic Clove, pureed
Few Mint Sprigs
150g Natural Yogurt
1.     If using the bulgar wheat, cook in a bowl of salted water for a couple minutes. Meanwhile, mix together all of the burger ingredients in a large bowl. Once the bulgar wheat is softened add that in and mix thoroughly. Place in the fridge.
2.     While the burger mix is in the fridge, make the tzatziki. Grate the cucumber into a bowl and sprinkle with salt. Leave for a couple minutes for the liquid to be drawn out then squeeze firmly over a sink to get rid of any excess cucumber juice (or save it to make a juice). Finely slice the mint and add the rest of the ingredients and mix well.
3.     Take the burger mix out of the pan and make into approx 8 burgers. Fry on a medium heat until thoroughly cooked through (approx 15minutes). Serve on a bed of spinach with a side of sweet potato chips & tzatziki, or in a bun with a spinach & rocket salad.

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