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Lamb, beetroot and feta burgers with flatbread and pink slaw

  • Serves 6
  • 15 mins


500g Northern Ireland Farm Quality Assured minced lamb

½ small red onion

2 cloves garlic

1 small raw beetroot

1 handful of fresh mint

1 egg

Black pepper

1 x 5 ml spoon (1 tsp) oil


1 red onion

2 carrots

¼ red cabbage

1 x 15 ml spoon (1 tbs) olive oil

3 x 15 ml spoon (3 tbs) balsamic vinegar

1 x 15 ml spoon (1 tbs) honey

To serve

6 wholemeal seeded flat breads

1 bag of baby salad beetroot leaves

2 small ready cooked beetroot

150g Feta cheese

2 x 15 ml spoon (2 tbs) pomegranate seeds


Chopping boards, knives, garlic crusher, peeler, grater, small mixing bowl, fork, large mixing bowls, wooden spoons, large frying pan, fish slice, measuring spoons, plates.


  1. Prepare the vegetables, garlic and herbs for the burgers:
  • Peel the onion and finely chop;
  • Peel the garlic and crush;
  • Peel the beetroot and grate;
  • Chop the mint.
  1. Break the egg into a small bowl and lightly beat.
  2. Add the lamb mince, onions, garlic, beetroot, mint and half the egg to a large mixing bowl.
  3. Season with black pepper and mix the ingredients well. Add more egg if necessary.
  4. Divide the lamb mince into 6 equal sized balls and flatten into burger patties, on a separate clean chopping board (ideally red). Remember to wash your hands thoroughly after handling raw meat.
  5. Heat the oil in a large frying pan and fry the burgers for 5 minutes on each side, until golden brown and thoroughly cooked and no pink remains. Alternatively, grill under a medium heat for 5 minutes each side.
  6. While the burgers are cooking, prepare the slaw:
  • Peel the onion and finely slice;
  • Top and tail the carrots, peel and grate;
  • Finely slice the red cabbage;
  • Add the ingredients to a large mixing bowl;
  • Add the olive oil, balsamic vinegar and honey and mix well.
  1. Warm the flatbreads in a microwave.
  2.  Grate the cooked beetroot.
  3. To serve, arrange the warm flatbreads on plates and top with the lamb burgers, baby beetroot leaves and grated beetroot. Crumble the Feta cheese and sprinkle the pomegranate seeds on top. Add the slaw on the side.

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