Kiwi Lamb Burgers
Photography by Josh Griggs.
This is the mega burger so be prepared to squish it down, tuck in and get messy.
Serves: 4
INGREDIENTS
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
METHOD
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 sauté 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 1½ 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.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!