I don’t eat burgers as often as I would secretly like to, so when I do I want them to be really worthwhile. Full of flavour and super satisfying. This burger has all of that and is also full of wholesome ingredients.

Some people think of lamb as a really fatty cut, especially mince but you can get lean lamb mince and it has a lovely flavour that works so well with the gorgonzola and beetroot in this recipe. If you’re not a fan of lamb then you could try replacing it with turkey, chicken or beef mince. Actually turkey would be yum as the gorgonzola would stop it from being dry!

This sin’t the most typically ‘healthy’ recipe I’ve ever posted but the point of this blog isn’t to have you eating salad all day everyday. It’s because I want to inspire other people to cook wholesome, nourishing food at home and this recipe ticks all those boxes. I like to serve these burgers with oven baked wedges and a side salad made up of the burger filling ingredients with just a simple balsamic and olive oil dressing. Sometimes some nuts thrown in. But the burgers are also really delicious by themselves.

The other plus of these burgers is the little surprise center makes them a fun thing to make for friends. Just be sure to check they actually like blue cheese first as it’s not everyone’s favourite. Some people are just crazy. Joking! Sort of…

One note on blue cheese, I was recently reading up on the Gut Project and some of the research seems to show that cheese can have a positive effect on diversifying your gut microbiome. Research so far shows that variation in gut microbiome is a key aspect of gut health and gut health is seen as an integral part of our holistic well being. It can have an effect on everything from the obvious, digestion, to the more surprising, mental health. Eating less processed food and a wide variety of fresh foods are steps you can take to help promote variation in your microbiome. Definitely read up on this stuff if you’re curious or you can listen to this episode of the BBC Food podcast! I’m not a nutritionist or pretending to be just someone with a joint love a food, learning and health!

What’s your favourite burger filling?

Serves 4


600g lamb mince

1 tsp dried oregano

1/2 tsp salt

1/4 tsp white pepper

1/4 tsp black pepper

3 Tbs gorgonzola

4 bread buns

1 Tbs olive oil

2 beetroot, peeled and grated

1 clove garlic

1 Tbs red wine vinegar

1 lebanese cucumber

2 cups baby rocket

2 Tbs mayo (optional)


Mix together lamb mince, cumin salt and pepper. Shape into 4 balls. Make a hole in the middle of each lamb ball using your fingers and place 1/4 of the gorgonzola inside each one. Cover it and then gently shape your ball into a patty by flattening. Be careful to keep the gorgonzola sealed inside.

Keep these in the fridge while you prepare your beetroot.

Beetroot: heat olive oil in a small fry pan. Add garlic and grated beetroot and saute over medium heat for 5 minutes until softened and starting to get a little drier. Add the vinegar and then continue cooking over low heat for a further 5 minutes. Turn off the heat and set aside

Heat a barbecue or pan on high heat. Spray lightly with olive oil. Once very hot place the patties on. Turn the heat down to medium high and cook for 7 minutes each side until caramelised. Remove and allow to rest for a few minutes.

Toast the buns on the grill. Spread the bottom bun with beetroot, and the top bun with mayonaise if using. Follow the mayonaise with the thing slices of the cucumber. Top the beetroot with the spinach and rocket mix and then a burger. Place the burger ‘lid’ on top and voila!

Serve with baked potato wedges or vegetable fries (parsnip and sweet potato).

HH. x


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