Lamb and chorizo burger

Step 1

To make the beetroot relish, place beetroot in a saucepan. Cover with water. Bring to the boil over medium heat. Reduce heat to medium-low. Simmer for 35-40 minutes or until tender. Drain. Cool. Peel. Finely chop.

Step 2

Place the beetroot, vinegar, sugar and cinnamon in a saucepan over medium heat. Bring to the boil. Reduce heat to low. Cover. Simmer, stirring occasionally, for 25-30 minutes or until mixture thickens and liquid is almost absorbed. Discard the cinnamon. Mash until a coarse paste forms. Transfer to a bowl.

Step 3

Combine the mince, chorizo, olive and paprika in a bowl. Divide into six portions and shape each portion into a patty. Transfer to a plate. Cover and place in the fridge for 30 minutes.

Step 4

Heat the oil in a large non-stick frying pan over medium heat. Cook the patties for 5-6 minutes each side or until browned and cooked through.

Step 5

Combine mayonnaise and mint in a bowl. Divide among roll bases. Top with spinach, snow pea sprouts, patties and beetroot relish. Top with remaining roll.