Lamb burger with cauliflower mash
450g Lamb mince
1 cup gluten free breadcrumbs
2-3 tsp. Cajun spice (it depends on how spicy you want it)
1 red onion, finely chopped
2 cloves garlic, minced
1 tsp. turmeric powder
Sea salt and freshly ground black pepper to taste
1 head of cauliflower
2 handful green beans
2 cooked beetroots, chopped into squares
1 tbsp. coconut oil
1 tbsp. olive oil
- Burgers – In a large mixing bowl, using your hands, mix together the minced lamb, onion, breadcrumbs and spices. Roll into 6 three inch burgers. Heat the coconut oil in a non-stick pan on medium, turning occasionally, and cook for about 20 minutes, or until cooked through.
- Cauliflower mash – cut the cauliflower into even, thumb size pieces and place in a pot with 2 inches of water. Bring to the boil, cover and turn down to low heat, allowing to steam for 10 minutes or until broccoli is tender. Take off the pan and strain. Add the olive oil and mash until smooth and creamy. Season to taste.
- Serve the mash and burger with beetroot and steamed green beans.