The Works Lamb & Beetroot Relish Burger

• Meanwhile, finely shred cos lettuce (see ingredients). Grate the beetroot. • In a medium bowl, combine lamb mince, Aussie spice blend, fine breadcrumbs, the egg (1 for 2 people / 2 for 4 people) and a pinch of salt and pepper. • Shape lamb mixture into 2m-thick patties (1 per person).

Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into patties!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook beetroot, the balsamic vinegar and brown sugar until softened, 2-3 minutes. • Add the water and cook, stirring occasionally, until reduced, 5-6 minutes. Transfer to a bowl and season.

• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, crack the remaining eggs (2 for 2 people / 4 for 4 people) into the pan. Cook until egg whites are firm and yolks are cooked to liking, 4-5 minutes. Transfer to a plate and cover to keep warm.

• Return to medium-high heat with a drizzle of olive oil. • Cook lamb patties until just cooked through, 4-5 minutes each side (cook in batches if your pan is getting crowded). • In the last 1-2 minutes of cook time, sprinkle shredded Cheddar cheese over patties and cover with a lid (or foil) so cheese melts. • Meanwhile, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.