Lamb Kofta Burgers with Paradise Beach Roasted Beetroot Dip

Method

In a bowl, combine the mince, onion, cumin, coriander seed, cinnamon and orange juice, then break in the egg. Mix together well then divide into four and form into burger-shaped patties.

Heat the vegetable oil in a frying pan and fry the patties until cooked through, to you taste.

Toast the bun halves then spread yoghurt over bottom half, add lettuce and tomato and cooked lamb patties. Top with a generous helping of Paradise Beach Purveyors Roasted Beetroot Dip and add the bun lids to serve.

Serves 4.