TMM: Banting Lamb and Cheddar Burger Salad

Rather than having your burger in a bun, serve it with a salad for for a low carb alternative. You still get the flavour, but not the calories. Serves 4

600g lamb mince (use beef or chicken if you prefer)
1/4t fresh rosemary or thyme finely chopped
60g grated cheddar cheese
2 red onions peeled and thinly sliced
1T olive oil
1T red wine vinegar
4T Banting mayonnaise (recipe on my blog)
1T creamed horseradish (make sure there is no added sugar)
1 small beetroot cooked, peeled and finely chopped
1 handful of rocket

Mix the mince with the herbs and cheese. Form into patties. These must be at room temperature when cooked. Cook for 2 minutes on each side for medium. Rest for 5 minutes.
Saute the onions in the oil. Season with salt. Turn down the heat until caramelised (about 10 minutes). Stir frequently to prevent the onion from sticking. Add the vinegar and cook for another minute. Set aside.

Mix the mayonnaise, horseradish and beetroot.

To assemble place a layer of rocket on each plate. Place a dollop of mayonnaise over. Place the burger pattie on top and spoon over the caramelised onions.