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Spiced burger with seeds and beetroot


1/2 tsp coriander seeds

1/2 tsp cumin seeds

1/2 tsp fennel seeds

1 cinnamon stick

1/2 tsp cardamom pods

500g lean beef mince

1/2 cup mint leaves, finely chopped

1 clove garlic, finely chopped

2 tbsp pepitas, toasted

2 tbsp sesame seeds, toasted

1 tbsp poppy seeds, toasted

1 tbsp chopped fresh chilli

Chipotle Ranch Dressing to taste


Combine the spices in a dry frying pan on medium heat and cook for a couple of minutes until popping. Transfer to a food processor, mortar and pestle or spice grinder and pulverise to a fine texture. Mix this with the mince, mint, most of the seeds (keep some for garnish) and one egg. Shape mixture into patties, about the size of your palm ( the mixture should make about 6-8). Heat a little olive oil in a frying pan and cook patties for three minutes on each side or until cooked through. Serve patties in warm buns with the beetroot, rocket, Chipotle Ranch Dressing to taste and extra seeds and chopped chilli.

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