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Mediterranean Lamb Burgers

Burgers with Buffalo Mozzarella, Beetroot Chutney & Pink Peppercorns in a Brioche Bun

2 - 4

Serves

30 mins

Prep Time

15 mins

Cook Time

The Ironclad Pan Company

Recipe author

The Ironclad Pan Company

New Zealand Lamb? There’s nothing better. New Zealand Lamb cooked in an Ironclad Pan? Better than better!

With all the flavours of a Mediterranean roast lamb, these burgers are super quick and easy to make and will have your family drooling way before they’ve taken that extremely tasty first bite.

New Zealand Lamb? There’s nothing better. New Zealand Lamb cooked in an Ironclad Pan? Better than better! With all the flavours of a mediterranean roast lamb these burgers are super quick and easy to make and will have your family drooling way before they’ve taken that first and extremely tasty first bite.

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Burger,

Everyday,

Lamb,

Mince,

Family Favourites,

Ingredients

For the Burgers

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400g Quality Mark lamb mince

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1 tsp salt

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1 tsp dried oregano

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1 tbsp fresh rosemary

finely chopped

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½ red onion

grated

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4 cloves garlic cloves

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1 tbsp lemon zest

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1 egg

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1 slice wheatmeal bread

crumbed

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1 tbsp coarse ground mustard

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4 bay leaves

fresh

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black pepper

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3 tbsp olive oil

to fry

To Serve

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brioche burger buns

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mozzarella cheese

i

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beetroot chutney

i

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gherkin

i

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pink peppercorns

i

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mayonnaise

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leaves cos lettuce

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tomato

sliced

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basil leaves

fresh

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to taste salt

Method

For the Burgers

To Assemble

1

Mix all lamb burger ingredients together. Form into 2 or 4 patties and refrigerate for 30 mins or until ready to cook.

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Start Timer

2

Heat your pan until it’s almost smoking over a high heat. Lower heat to low and add olive oil, bay leaves and burger patties.

3

If making 2 burgers, fry for each side for 3-4 minutes until brown and caramelised. If making 4 burgers halve the cooking time.

4

Turn off the pan. Cover meat with tin foil and leave for 5 minutes.

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Start Timer

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