FEATURES

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Preheat the grill to medium-high. Combine the lamb, egg yolks, garlic, mint and rosemary and form eight patties (trying to keep them of equal 1-inch thickness). Grill the lamb patties for eight minutes on the first side and four minutes on the second side (for "medium"). At the same time, grill the thick onion slices (try to keep them in shape by not moving them around too much) until they are charred and cooked. Once you've turned the lamb patties over, add the rolls to the grill (over indirect heat). For the last two minutes on the second side, top the lamb patties with the cheese slices. Sit the onion on top of the patties and cheese and then put a patty on each roll bottom and remove from the grill.

Add a dollop of mint relish, a lettuce leaf and roll top to each burger base. Slice each burger through the center and arrange on a large platter. Serve immediately.

Beet, Bean and Rocket Salad
Serves 8
• 4 medium to large beets
• 1 lb French beans
• 1 tsp raspberry vinegar
• 2 Tbsps red wine vinegar
• 4 Tbsps walnut oil
• 1 tsp dijon mustard
• Salt and pepper, to taste
• 1 package fresh rocket ("rocket" is Australian for arugula)
• 1 small package fresh goat's cheese
• 20 macadamia nuts, coarsely chopped

Roast the beets in foil for 45 minutes in a 375-degree oven. Let cool to the touch. Meanwhile, steam the beams to al dente and let them cool as well.

To make the dressing, combine vinegars, walnut oil, mustard, salt and pepper in a jar and shake to mix.

Peel and then dice the beets into half-inch pieces and arrange them flat on a serving platter. Drizzle with a quarter of the dressing. Top and tail the beans and cut them in half. Add beans as a layer over the beets and then drizzle the beans with a quarter of the dressing. Next add the arugula (tossed with a quarter of the dressing). Crumble the goat cheese and sprinkle with the nuts over the layered vegetables. Drizzle the last quarter of the dressing over the top and serve.