Lamb Burger with Kimchi and Beetroot Relish

I have some but only a little knowledge of korean food but I do like kimchi, I think it makes a great snack to satisfy those times of pesky peckishness! Cooking with kimchi is not my forte but I thought the fermented flavour of the kimchi would go nicely with lamb to cut through the richness of lamb and balance a dish. Judging by the fact that my partner stuffed himself silly on these burgers I would say the combination worked really well – even the two preschoolers were quite when they devoured their share. By the time I ate mine, it was cold and most lamb eaters know that because of the high fat content of lamb, a burger can be a horrible to eat when the fat has solidified– rather than a warm lucioius juicy burger, a bite of cold lamb burger usually has the texture of cold dry, hard cardboard with nice flavour. Needless to say I was tempted to pop it in the microwave for a few seconds to soften the blow but one must try things as they are before judging and I’m glad I did. It was still delicious, nicer warm or hot but I was amazed it was still good cold. The hero (or saviour) of my cold lamb burger was the kimchi, it cut through the usually fatty taste and feel of cold lamb and I forgot my lamb burger with kimchi and beetroot relish was actually cold. The result of this discovery is the new found revelation that I can now make burgers for a picnic or a lunch on the go without fear of being forced to satisfy my hunger with a cold stodgy burger – just add kimchi to that burger and it is not bad at all in fact it is a fantastic eat.