It’s that back to school time of year and YLC has teamed up with littlefoodies.se to bring you the best of snacks, meals and treats for hungry families!
“Whenever we are stuck for ideas for dinner and the day is getting late, we make burgers. Not just any old burgers, but a burger recipe my husband concocted a few years ago, one we haven’t yet managed to beat.”
500g organic minced lamb
1 medium onion, finely chopped
1 medium raw beetroot, peeled and grated
1 medium carrot, grated
1 large garlic clove, minced
1 tbsp dijon mustard
2 tbsp wheat-free tamari (wheat-free soy sauce)
1 tbsp avocado, sesame or olive oil
1 egg, lightly beaten
Black pepper to taste
1. Turn on the grill and set the temperature to 190°C (375°F).
2. Place all ingredients in a bowl and mix with a spoon, or your fingers, until evenly combined.
3. Take a small amount and roll it into a ball of desired size (or make a flat patty) with your fingers.
4. Transfer to a grill pan with a sheet of foil in the bottom. Putting the burgers onto the grill and the foil underneath, rather than putting the burgers directly onto the foil, makes sure the excess fat can drip off.
4. Grill on one side until almost cooked (about 8 minutes) then turn over and grill the other side until starting to sizzle.
5. Serve with a mixed salad or steamed vegetables and/or homemade potato wedges.
Preparation: 15 min | Cooking time: 15 min | Servings: 4-12
Recipe tips: If you don’t like or don’t have the vegetables used in these burgers, why not get creative and add your favourites, or the ones you have. You can make the patties any size you like – smaller ones will just take less time to cook. We usually make a combination of large and small depending who will be eating them.
You can learn more about the authors of this recipe, Nina and Jackie, from our Extraordinary Expats feature on them!
Like this recipe? Visit Jackie and Nina’s wonderful site, www.littlefoodies.se for more!