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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