Nothing beats a homemade burger, and John Gerrard serves up a beauty for you to try.
Marinated lamb burger
Ingredients (serves 6)
6 burger buns
600g lamb mince
1 Tbsp tomato paste
¼ tsp cinnamon
¼ tsp chilli powder (optional)
1 Tbsp ground cumin
1 Tbsp ground coriander
½ cup breadcrumbs
1 small red onion, finely diced
1 Tbsp olive oil
salt and pepper
2 large beetroot, peeled and grated
4 whole cloves of garlic
1 star anise
½ cinnamon quill
½ cup brown sugar
½ cup balsamic vinegar
2 oranges, juice and peel into chunky pieces
Roasted capsicum and feta salsa
30g roasted capsicum, chopped roughly
2 sundried tomatoes, chopped finely
30g feta cheese
½ small red onion, finely diced
To make patties: Combine all ingredients and mould into evenly sized patties. Heat oil in a pan and cook either side for two minutes. Finish in the oven at 180˚C for about three minutes.
To make beetroot relish: Combine ingredients in a heavy-based saucepan. Cover and cook, stirring occasionally on a low to medium heat until beetroot is cooked and liquid is reduced and thickened. Remove the pieces of peel.
Warm burger bun, add beetroot relish, lettuce, tomato, burger patty, and top with salsa.