Dish

take it easy

Kiwi Lamb Burgers

This is the mega burger so be prepared to squish it down, tuck in and get messy.

BURGERS

½ cup panko breadcrumbs
1 large egg, lightly beaten
2 cloves garlic, crushed
800 grams lamb mince
1 small onion, grated
2 cloves garlic, crushed
2 teaspoons ground cumin
¼ teaspoon ground cinnamon
small handful parsley, finely chopped
sea salt and ground pepper

TO COOK AND ASSEMBLE

oil for cooking
4 burger buns, halved, toasted and buttered
6 slices cheddar cheese
4 eggs, fried
sliced tomatoes, beetroot and lettuce
mayo, mustard or chutney and pickles

Preheat the grill to its highest setting.

BURGERS: Stir the breadcrumbs, egg and garlic together in a large bowl. Add all the remaining ingredients and combine well, seasoning generously with salt and pepper. Shape into 4 burgers, slightly larger than the buns as they will shrink on cooking.

TO COOK: Heat a little oil in a large saute pan over a medium heat and cook the burgers for about 4 minutes each side, or until fully cooked through.

Place the bottom half of the burger buns on a baking tray and top each one with 1. slices of cheese. Grill until melted.

TO ASSEMBLE: Top the cheesy burger bun with lettuce then layer up with the remaining ingredients and the bun top.

Stai leggendo un'anteprima, registrati per continuare a leggere.

Altro da Dish

Dish3 min letti
SUBSCRIBE TO dish
Subscribe to dish magazine, from just $26, and be in to WIN* a break away from it all at the Hilton Lake Taupō including two nights’ stay, breakfast both mornings, a $300 voucher for Bistro Lago and access to three of the top local experiences. The r
Dish14 min lettiCookbooks, Food, & Wine
Ho Ho Ho
BAKED HAM (recipe page 50) SEARED ASPARAGUS WITH CRUNCHY HAZELNUT AND CITRUS CRUMBS (recipe page 54) A glorious sticky, nutty baked ham never fails to please and makes a real statement on the Christmas table. And if you’re lucky enough to have some l
Dish2 min lettiCookbooks, Food, & Wine
Simply Irresistible
BASE 300 grams plain dairy-free/ vegan biscuits, roughly broken (see Cook’s Note)100 grams coconut oil FILLING 2 x 450-gram tubs The Collective Plant Fudge Yoghurt1 cup smooth cashew nut butter⅓ cup maple syrup¼ cup custard powder3 tablespoons aprico