Lamb Burger Lettuce Wraps with Rosemary Roast Parsnips and Mint Yoghurt

Steps

1. Preheat oven to 220°C.
2. Prep & cook parsnips. Toss parsnips with rosemary, 1/2 tsp oil and honey on a lined oven tray. Season and roast (on lower oven rack) for 20-22 minutes, until cooked. Turn once during cooking.
3. Prep lamb patties. Place all lamb patty ingredients in a bowl with 1/2 tsp salt. Use clean hands to mix thoroughly. Using a 1/3 cup measure, shape lamb mixture into 4 even-sized balls, then flatten into large patties, about 0.5cm1cm-thick.
4. Using 1/2 tsp oil, lightly brush the top of each patty with a little oil.
5. Cook lamb patties. When parsnips have 10 minutes cook time remaining, bake patties (on upper oven rack) for about 5 minutes each side, or until cooked through. Switch oven to high grill and grill patties for 2-3 minutes, until browned.
6. Prep & cook caramelised onions. Heat 1/2 tsp oil in a pot on medium heat. Cook onion and a pinch of salt for 5-6 minutes, until softened. Add a splash of water if onion starts to stick. Stir through vinegar and cook a further 1-2 minutes. Remove from heat.
7. Prep lettuce and tomato.
8. Serve lettuce leaves filled with a lamb patty, caramelised onion, tomato and a dollop of garlic mint yoghurt. Roll up to eat with parsnips on the side.