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