INGREDIENTS
- 500g Coles Australian Lamb Mince
- 1 tablespoon Masterfoods Hamburger Seasoning
- 1 Coles Brand Australian free range egg, lightly whisked
- 1/3 cup (25g) dried breadcrumbs
- 2 spring onions, sliced
- 1 tablespoon olive oil
- 2 tablespoons Masterfoods Tomato Sauce
- 1/2 cup (120g) Greek-style yoghurt
- 1 large tomato, cut into 1cm pieces
- 2 tablespoons chopped mint
- 250g pkt microwave brown rice and quinoa
- 4 Coles Bakery Kaiser Rolls*, split
- 450g can Golden Circle Beetroot Slices
- 120g baby rocket leaves
- 1 avocado, stoned, peeled, chopped
- 1/3 cup (80ml) Zoosh Lemon and Herb dressing
- 100g fetta, crumbled
DIRECTIONS
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Combine the mince, seasoning, egg, breadcrumbs and half the spring onion in a bowl. Shape into 4 patties. Heat the oil in a frying pan over medium heat. Cook the patties for 6 mins each side or until cooked through.
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Meanwhile, combine tomato sauce and yoghurt in a small bowl. Season. Combine the tomato and mint in a separate bowl. Cook the quinoa mix following packet directions.
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Divide the yoghurt mixture evenly among bun bases. Top each base with a patty, 4 beetroot slices, tomato mixture, rocket and bun tops.
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Coarsely chop remaining beetroot. Place in a bowl with the quinoa mix, avocado, and remaining spring onion and rocket. Drizzle over dressing and combine. Sprinkle salad with fetta.
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Serve the lamb burgers with the quinoa and beetroot salad.
(Source: taste.com.au)
