NZ Herby Lamb Burger

While the wedges are baking, thinly slice the red onion. Scrub and grate the beetroot (unpeeled). TIP: Wear gloves to prevent stained fingers! In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and beetroot and cook until softened, 5–6 minutes. Add the balsamic vinegar (2 tbs for 2 people / 1/4 cup for 4 people), brown sugar and the warm water and cook until the beetroot is sticky and the red onion softens, 4–5 minutes. Season to taste with salt and pepper, then transfer to a medium bowl and set aside.

While the relish is cooking, combine the lamb mince, egg, fine breadcrumbs, rustic herb spice blend and the salt in a large bowl. Season with a generous pinch of pepper and mix to combine. Shape the lamb mixture into 1.5cm thick patties (1 per person), slightly larger than your burger buns.

Wash the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the lamb patties and cook for 3-4 minutes on each side, until just cooked through.

While the lamb patties are cooking, place the burger buns directly on a wire rack in the oven and bake until heated through, 3 minutes. Reserve some whole cos lettuce leaves for the burgers, then roughly shred the remaining cos lettuce. In a medium bowl, combine the chopped cos lettuce, a drizzle of olive oil and balsamic vinegar (1 1/2 tsp for 2 people / 3 tsp for 4 people). Season with a pinch of salt and pepper and toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.