1 small bag spinach (can substitute with another leaf)
1 carrot, grated
Sea salt and freshly ground black pepper
Spread ¼ of the dip over the wrap evenly. Place the mozzarella, spinach and grated carrot over the top. You can add cold meats, cheeses or use another G’NOSH dip! Season well and use the other ¼ tub on top. Roll up well and eat immediately.
Place the lamb mince in a bowl and mix with the mint leaves and black pepper. Use your hands to mix everything together well! Shape into patties and season with the salt on both sides. Refrigerate for an hour to firm up. Make sure your BBQ is fired up nicely.
Cut the sweet potato into strips and place on a baking tray. Drizzle with olive oil, season well and bake at 200 for about 25 minutes. Turn them after 15. Timings will depend on your oven so check regularly.
Place the burgers on the barbeque and the cut sides of the burger buns too, for a well charred finish. Once they are cooked through, place a dollop of G’NOSH Beetroot and Mint on your bun, place the burger on top and finish with some fresh salad leaves. Serve with Beetroot and Mint dip on the side.
Tip; if anything else is cooking in the same oven, your fries won’t crisp up; they’ll steam! Make sure you cook them alone! Try adding chilli powder or smoked paprika to your sweet potato before it goes in the oven.
Leftover G’NOSH? Use it in our beetroot risotto!
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