Lamb Burgers with Aubergine Puree and Red Pepper Mayo
Delicious Lamb Burger Recipe with Flair
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500g Quality Mark lamb mince
1 tbsp, minced garlic clove
2, finely diced celery
1 tsp ground cumin
1, peeled and sliced red onions
1/4 cup, finely chopped fresh mint
1/2 cup currant
1/4 cup water
1, deseeded and finely chopped green chilli
2-3 tbsp olive oil
1-2 tbsp parsley
1, minced garlic clove
To Make Patties
To Make Puree
To Make Mayo
In a bowl, mix together all burger ingredients with a good seasoning of salt and pepper.
Cover and allow to stand 15 minutes before moulding large spoonfuls into meatballs.
BBQ on a lightly oiled plate, or pan-fry for about 8-10 minutes, turning once.
Serve the burgers with the Aubergine Puree and Red Pepper Mayo.
Nutrition Information per Serving (328g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)