Ingredients

Beetroot Relish

1 tbs vegetable oil

1 onion, chopped

1 tsp allspice

4 beetroot, peeled, grated

½ cup white sugar

½ cup white wine vinegar

400g lamb mince

2 rashers rindless bacon, chopped

1 onion, finely chopped

1 tbs horseradish cream

1 tbs olive oil

4 bread rolls, split, lightly toasted

butter lettuce leaves

2 tomatoes, sliced

½ cup light sour cream

2 tbs chopped chives

Method

1.

For beetroot relish, heat oil in a saucepan on medium. Cook onion for 5 mins or until soft. Add spice and cook for 1 min or until fragrant. Add beetroot and ½ cup of water. Simmer for 15 mins, covered, until beetroot is tender. Add sugar and vinegar and simmer for 10 mins or until mixture is syrupy.

2.

Meanwhile, combine lamb, bacon, onion and horseradish cream in a bowl and mix well. Season. Shape mixture into four patties.

3.

Combine sour cream and 1 tbs chives. Set aside. Heat a barbecue or chargrill on medium. Cook patties for 5 mins each side or until cooked through.

4.

Place lettuce on base of each roll. Top with pattie, tomato slices, relish and a dollop of sour cream mixture. Scatter with remaining chives and serve with beetroot relish.

Meredith Kirton