Lamb burgers with mint pesto

Classic New Zealand lamb is combined in an easy to make burger with the tasty twist of mint pesto.

Mint Pesto

2 cloves	Garlic
½ cup	Parsley
⅓ cup	Avocado oil, or olive oil
1 to taste	Salt & freshly ground pepper
½ cup	Mint leaves (Main)
⅓ cup	Walnut pieces

Lamb Burgers

1	Egg, yolk
2 Tbsp	Fresh mint, chopped
400 g	Lamb mince (Main)
8 leaves	Lettuce, small
2	Tomatoes, large, sliced
1 can	Beetroot, 150g, sliced and drained
1 Tbsp	Olive oil
4	Burger buns, sliced in half

Directions

1. To make the mint pesto, place mint and parsley leaves, garlic and walnut pieces in the bowl of a food processor. Process to chop, then with the motor running add oil in a thin steam until the mixture forms a paste. Season with salt and pepper to taste.
2. To make the burger patties, place mince, mint and egg yolk in a bowl, season well with salt and pepper and mix well to combine. Divide mixture into four portions. With damp hands, shape portions into large flat patties.
3. Heat a nonstick frying pan, add a little oil and fry patties, in two batches, if necessary, for 2 to 3 minutes on each side until browned and cooked through.
4. At the same time, toast burger buns under a hot grill to lightly brown. Layer meat patty and salad onto the buns base, then place the lid on top. Serve dolloped with the mint pesto.