• 4servings
  • 30minutes

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Nutrition Info . . .

MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1kg packet frozen shoestring fries

  2. Salt

  3. 1 tbsp olive oil

  4. 8 slices canned beetroot, drained

  5. Turkish pide, split, cut into 4 equal portions, toasted to serve

  6. Tomato sauce

Instructions Jump to Ingredients ↑

  1. Preheat oven to 230ºC (210ºC fan-forced). Cook fries in baking tray following packet instructions, or until golden and cooked. Season with salt.

  2. Divide lamb mince into 4 equal portions. Shape each into a patty.

  3. Heat olive oil in frying pan. Add patties, flatten slightly, and cook for 3 minutes each side, or until browned and cooked through. Remove from heat.

  4. Preheat grill on high. Slice patties in half and place on baking tray. Top each with 2 slices of cheese. Cook under grill for 1 to 2 minutes or until cheese melts.

  5. Divide fries among serving plates. Place a piece of pide on each plate. Top with beetroot and lamb patty. Serve with tomato sauce, if desired.

  6. Beetroot is rich in soluble fibre, which can help lower high cholesterol levels. If you prefer, serve this burger with a green salad instead of fries.


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