500g minced lamb
250g Sweetfire beetroot, finely chopped
1 egg, beaten
2 tbsp chopped mint
2 cloves garlic, crushed
100g feta cheese, cut into 4 pieces
Salt and freshly ground black pepper
4 ciabatta rolls
Cherry tomatoes, halved
Red onion, sliced into fine rings
Preparation: 10 minutes
Cooking: 15–20 minutes
In a large bowl, combine the lamb, beetroot, egg, mint and garlic. Season with salt and freshly ground black pepper and mix thoroughly. Divide the mixture into 4 equal portions. Take one portion and flatten it in the palm of your hand. Place a cube of feta in the middle and draw the meat up and over the cheese, moulding it into a burger shape and taking care to ensure the cheese is totally surrounded. Repeat with the other meat portions and set aside in the fridge to rest for 30 minutes.
When you’re ready to cook the burgers, heat a griddle pan or BBQ to medium hot and cook the burgers for around 6–8 minutes on each side. Check they are cooked by inserting a skewer into the middle. If it comes out piping hot to touch they are cooked, if not cook for a further minute or so. Serve the burgers in the ciabatta rolls with salad and red onion.