Lamb Burgers with Beetroot Relish and Mint Basil Mayo

You need to julienne the beetroot, so if you have a mandolin, well and good. If not, slice the beetroot into as long and thin matchsticks as you can. Likewise, for the onion – cut with the grain in long thin strips.

Take a suitable-sized heavy bottomed saucepan and add the sliced beetroot and onion. Top this with the fresh thyme, chilli flakes, sugar, balsamic vinegar and orange juice.

Place on medium-low heat and stirring occasionally, cook for approximately two hours, until the beetroot is cooked and the liquid has reduced and become a little syrupy.

Remove from the heat, stir in the olive oil, season with flaky sea salt and fresh black pepper to taste. Refrigerate or preserve in sterile sealed jars.

Using a small processor or wand blender, place a couple of tablespoons of mayo in the bottom of a jar or similar. Add the the fresh mint and basil leaves. Now add another tablespoon of mayo ontop, then process into a paste. To finish, fold the paste back through the rest of the mayonnaise. Refrigerate until required.

In a suitable sized bowl, add all the lamb pattie ingredients. With clean hands combine and mix, then form six equal sized patties.

Heat your chargrill or pan to high heat. Oil the lamb patties then season with a little sea salt and fresh black pepper. Cook the patties to your desired doneness. I’m a medium sort of guy.

Once the burgers are off the heat, use the grill or pan to toast and warm through your buns.

To build your burger, add a smear of the mayo to the base, top with watercress, add a cooked pattie, a decent spoonful of the beetroot relish, another dollop of mayo on the the lid to top out the burger. Eat now!

* I like to serve a few kumara chips on the side.