Beef Burger Lettuce Wraps with Beetroot Relish and Honey Mustard Yoghurt

Beef Burger Lettuce Wraps with Beetroot Relish and Honey Mustard Yoghurt

Ready in 45 minutes Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, December 3, 2017.

Use BBQ hot plate to cook your burger patties! Feel free to use a little plain mayo instead of the mustard yoghurt for younger foodies.


Ingredients

Chips

  • 2 carrots, cut in half lengthways then into chips
  • 400g potatoes, scrubbed and cut into 1cm chips
  • 2 teaspoons smoked paprika mix

Beef Burger Patties

  • 3 tablespoons parsley leaves and stalks
  • ½ brown onion
  • 1 courgette
  • 450g beef mince
  • 1 tablespoon burger spice mix
  • ½ cup panko breadcrumbs
  • 1 egg
  • ½ teaspoon salt
  • 2 teaspoons GF soy sauce

Beetroot Relish

  • 1 beetroot, end trimmed
  • ½ brown onion
  • 1 teaspoon beet spice mix
  • 1½ tablespoons GF vinegar (e.g. red wine, white wine, apple cider)
  • ½ teaspoon salt

Honey Mustard Yoghurt

  • 150g yoghurt
  • 1 tablespoon GF mayonnaise
  • 2 teaspoons GF wholegrain mustard
  • ½ teaspoon honey

To Serve

  • 1 tomato
  • ½-1 iceberg lettuce
  • Tomato or BBQ sauce (optional)

Steps

  1. Preheat oven to 210°C. Line an oven tray with baking paper. Preheat BBQ hot plate to medium-high (if using). Toss carrots and potatoes with smoked paprika mix and a drizzle of oil on prepared tray. Season with salt and bake for about 30 minutes, until cooked. Turn once during cooking.
  2. While vegetables roast, finely chop parsley and onion and grate courgette. Place in a large bowl with all remaining beef burger ingredients. Use clean hands to mix thoroughly. Using a ¼ cup measure, shape into patties, about 1cm-thick and set aside.
  3. Peel and grate beetroot and thinly slice onion. Heat a drizzle of oil in a small pot on medium heat. Cook onion for 3-4 minutes. Add beet spices and cook, stirring, for 30 seconds. Stir through beetroot, vinegar, salt and sugar. Reduce heat and cook for 5-6 minutes, until tender. Season to taste.
  4. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook patties, in two batches, for about 4 minutes each side, until cooked through. Set aside on a tray or plate, covered, while you cook second batch.
  5. While patties cook, combine all honey mustard yoghurt ingredients in a small bowl and mix well. Season to taste. Thinly slice tomato and separate lettuce leaves.
  6. To serve, divide chips between plates. Lay out a lettuce leaf and fill with a burger patty, some beetroot relish, tomato, a dollop of mustard yoghurt and a little tomato or BBQ sauce (if using). Roll up to eat.

Nutritional Information

Energy 1936 kj
463 kcal
Protein 28.4g
Carbohydrate 29.6g
Fat 24.7g