Kiwi Lamb Burgers
Photography 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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.