Recipe for a herbed Lamb burger served on fresh ciabatta rolls
500g lamb mince
1 red onion
10g fresh parsley – chop finely
10g fresh mint – strip leaves & chop finely
120ml beetroot chutney (or chutney of your choice)
4 ciabatta rolls
olive oil, salt and pepper (from your pantry)
Preheat oven to 180⁰C. Bake the ciabatta rolls for 10 minutes.
Prepare all ingredients as indicated above.
Cut a few fine red onion slices and save these for the garnish later. Finely chop the onion (see quantity above).
Place these ingredients in a large bowl: lamb mince, onion, parsley, mint, freshly ground salt and pepper. Mix well – you can use your hands to combine ingredients. Divide the mixture and shape into thick burger patties. Rub olive oil over each burger.
Place a large griddle or frying pan on high heat. Place the burgers in the hot pan sear for a minute or so either side until nicely browned. Then turn the heat down to medium and cook for 10 minutes on each side until cooked through.
To serve, cut the ciabatta rolls in half. In the bottom half of the roll place some rocket and a burger patty. Top with a dollop of beetroot chutney and a few onion slices.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.