Beetroot Tzatziki & Feta hugged Lamb Burgers with Smush & Carrot Peel

Beetroot & Walnut Tzatziki could be one of the most delectable additions to your dip repertoire this summer and pairs de-liciously with Lamb & feta. 

The sides that buddy up with this are also SOOO easy and give your usual burger accompaniments a healthy and welcome re-fresh.

Firstly, grab two large sweet potatoes and put in the oven at 200°C for 20-30 minutes. You've always got a lot of breathing space on baking potatoes so 

don't fret.

Firstly mix one pack of Lamb mince (500g'ish for 6 burgers) with a couple of large handfuls of breadcrumbs (I blended two rolls), an egg, a handful of chopped mint, salt and pepper. The better the mince you buy, the more these puppies will sing. Get to a butcher if you can.

OoooOoh check me out using vine for technical tips! Actually, the technique is averagely technical but really key to getting any air out of your burgers before forming. That loop is tripping me out now so let's plough on...

Divide your mix up into 4-6 burgers, depending on the size you want. I went for 4 biggun's but in hindsight, I'd go for 6 at about 2-3cm in girth. 

Now your burgers are prepped, time to prep the queen bee of this dish. Finely grate (or blend on a grater setting) 3 cooked beetroot... beetroots? Whatever the plural, grate them and get in a bowl.

Roughly chop a handful of walnuts or if you're knife is crap, break up with your hands.

Add the Wally's, a good handful of chopped parsley and half a crushed garlic clove to 500ml (large pot) of natural or Greek yoghurt. Yes you'll have loads but you can toast some pittas to dip with whilst you cook : )

Whip your sweet potato out of the oven and loosely chop on a board with the skin on.

Switch it to a bowl and smush two good dollops of yoghurt and some chopped coriander or parsley until it's all mixed. It's nice not to over smush as it helps keep some texture and character to it.
For the carrot salad, literally peel 2 or 3 carrots right down. Chop a little fresh chilli, squeeze over the juice of a lime, a drizzle of olive oil and set to one side. Sides done in the best part of 5 minutes prep time.

Now, this teckers has really been doing the rounds on the burger circuit in London in recent years and after demoing it, I completely see why. Try and find a metal bowl, or even a large ceramic bowl (anything that fits that's not plastic) and place over your burgers with a little splash of water towards the end of cooking them. It makes the world of difference in keeping the meat soft and moist all the way through. Cook a 3cm burger on a just-off-top-whack heat for around 3 minutes each side.

Where the magic happens....

Meanwhile, toast some soft buns of your preference and smear a good spoonful of your beetroot tzatziki on the bottom.

Nestle your burger on the tzatziki'd bun and crumble some feta on top. Serve your two sides up next to it and get stuck in!

Ingredients (Serves 4-6) ::

500g Lamb Mince (the best you can buy)

2 handfuls of Breadcrumbs

One egg

1 block of Feta

500ml Natural or Greek Yoghurt

3 cooked Beetroot(s)

A handful of Walnuts

A handful of Coriander &/or Parsley

4-6 soft bread rolls

Two large Sweet Potatoes

3 or 4 Carrots

1 Fresh Chilli (of your choice)

1 Lime

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