Cut: Mince
Serves: 4
Preparation time: 10 mins
Overall cooking time:
10 mins
Cooking method:
- Mix the lamb with the rosemary, cheese and ¼ tsp fine salt. Divide into 4 and roll into balls. Pat the balls between your hands and flatten slightly to around 1.5 – 2cm thick. Lay on a plate, cover and leave at room temperature while you prepare for others.
- Sauté the onions with ½ tsp salt and the oil over medium low heat until caramelized – stirring frequently to prevent them from sticking to the pan. Add the vinegar and cook 1 minute, stirring. Keep warm.
- Mix the mayonnaise with the horseradish and beetroot, adding salt to taste.
- Cook the burgers over medium high heat until browned, then turn over and cook on the other side for 2 minutes at which point the meat will be medium. Take off the grill and keep warm – ideally rest for 5 minutes.
- Grill the buns on their cut side in the same skillet until warmed through. The lamb juices will be absorbed by the buns which will make them even tastier.
- To serve, spread the beetroot mayonnaise on the bottom of the buns. Lay the watercress and lamb on the burger. Spoon on the caramelised onions and put the bun on top.