Ingredients 500g lamb mince Sea salt and freshly ground pepper to taste 1 tsp sriracha seasoning or sauce 10 mint leaves, finely sliced 4 free range eggs 4 large slices beetroot 4 burger buns 4 leaves iceberg lettuce, washed & torn 4 tomato slices 4 tbsp mayonnaise 4 tsp Dijon mustard
4 tbsp kiwifruit ketchup, recipe follows: Olive oil for brushing the buns Chipotle, kiwifruit & Manuka honey ketchup 2 kiwifruit, peeled and diced 1 tbsp Manuka honey 1/2 tsp chipotle sauce 50ml apple cider vinegar 1 tbsp raw sugar Pinch sea salt and freshly ground black pepper
Method For the patties: In a mixing bowl add the salt, pepper, sriracha seasoning and mint to the mince and mix well. Weigh out to 125gram balls and place between 2 sheets of baking paper then flatten with the bottom of a saucepan. The patties will shrink when cooking so they will need to be twice the diameter of the bun to make sure they are the perfect bun size when done. Once pressed place into the fridge until needed.
For the kiwifruit ketchup: Place all of the ingredients into a small saucepan and bring to a simmer over a low heat. Allow to simmer until most of the liquid has evaporated. Place a lid on and cook for another 5 minutes on a low heat to ensure that the kiwifruit is cooked through. Allow to cool, then puree with a stick blender or food processor and transfer to an airtight container. Reserve in the fridge until needed.
To cook the patties: Preheat a BBQ or frying pan to a high heat. Peel the paper off one side of the lamb patties then place them onto the BBQ or frying pan exposed side down then peel the paper off the top. Cook for 2-3 minutes then turn over and cook for 2-3 minutes on the other side. Once the patties are cooked place onto a tray and let rest for 3-4 minutes. While the lamb patties are resting brush the cut side of the buns with olive oil & lightly toast on the BBQ. Meanwhile fry the eggs on the flat plate of the BBQ or a large frying pan. Once everything is ready quickly place the lamb patties back onto the BBQ for 30 seconds each side.
Build burgers from the bottom in this order: o Bottom bun o Kiwifruit Ketchup o Lamb Patty o Mustard o Beetroot o Egg o Tomato o Lettuce o Bun top with mayo spread on it
Tips: Make sure you flatten the burger patty to twice the diameter of the bun as it will shrink during cooking As the patty will be quite thin make sure your BBQ or grill pan is very hot before putting the patties on to cook There is no need to add breadcrumbs, egg or any other fillers to the mince as you want the flavour of the lamb to be the star
NZ Chef Brings Two Nations Together Over Aussie Lamb
These days, it's nice to know you can rely on two things: Aussies loving a BBQ and our light-hearted rivalry with New Zealand. So, it's about time we brought these two things together!
Throw the lamb on the BBQ and invite all your mates over – it's time for a feast! Kiwi chef Daniel Wilson, owner of renowned burger chain, Huxtaburger has partnered with Australian Lamb to give you four recipes to get this feast started.
Incorporating Kiwi flavours and ingredients like Manuka honey, kiwifruit and kumara from his homeland across the ditch, Daniel's recipes perfectly complement Aussie lamb.
In no time, you'll be trading banter, sharing drinks from the esky (or is it a chilly bin?) and tucking into a delicious BBQ sriracha and mint lamb burger or mouth-watering Manuka honey grilled lamb. So what are you waiting for, celebrate the best of both nations this summer with Australian lamb!