Kiwi Lamb Burgers

, from Issue #93, page 46. October, 2020
Photography Josh Griggs.
    Kiwi Lamb Burgers

    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. 

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    127
    Check out our
    latest issue:

    127

    In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.