By Chef Greg Andrews

Yield: 4 servings

Ingredients:

24 ounces ground lamb
1 large golden beet
1 large red beet
Salt and pepper, to taste
4 ciabatta buns
4 tablespoons mint pesto (recipe, right)
4 ounces farmer’s cheese

Directions:

1. Portion lamb into 6-ounce patties, and chill.
2. Preheat oven to 350°.
3. Trim ends of beets, wrap each in foil, and roast until pairing knife slides easily to center, about 1 hour.
4. Remove from foil, allow to cool, and peel skin. Slice into 1/4 rounds, and reserve. Season and grill lamb to desired temperature.
5. Split and toast buns.
6. Top bottom half with lamb, crumble cheese on top, arrange beets, and spread pesto inside of top bun.

MINT PESTO

Yield: 2 cups

Ingredients:

1 cup Italian parsley leaves
2 cups mint leaves
6 cloves garlic
1/2 cup olive oil
1/3 cup macadamia nuts
1/4 cup Parmesan cheese
Salt and pepper, to taste

Directions:

1. Remove all stems from herbs.
2. Combine macadamia nuts and garlic in food processor, and chop finely.
3. Add herbs, and chop finely.
4. Add oil and Parmesan cheese, and process until combined.
5. Adjust seasonings, and chill.