The Ultimate Kiwi Lamb Burger
Massive Homemade Burger with the Best Ingredients
Beef + Lamb New Zealand
This kiwi classic is a must! Get everyone to assemble their own, it's sure to be messy but extremely tasty.
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Breakfast & Brunch,
National Lamb Day,
600g Quality Mark lean lamb mince
1/2 very finely chopped onions
1 crushed garlic clove
1 lightly beaten egg
1 slice wheatmeal bread
2 tbsp milk
1/2 cup crumbled feta cheese
1/2 cup chopped fresh mint
1 tbsp finely chopped fresh rosemary
1 tbsp tomato paste
1 lemon zest
1 tbsp olive oil
6 white bread rolls
6 tbsp relish
6-12 slices beetroot
1 red onions
6 fried eggs
2-3 sliced tomatoes
6 tbsp garlic aioli
6 leaves iceberg lettuce
To Make Patties
Cut crusts of the bread and soak remaining bread in milk.
Place all the patty ingredients, except for olive oil, in a bowl, season with salt and pepper and combine. This is best done by with clean hands.
Shape into 6 patties, cover and refrigerate for 15 minutes.
Preheat a BBQ or frying pan to a medium heat and add oil.
Add patties and fry for a few minutes until crunchy and brown on one side. Press down on the raw side of the burger as it is frying to prevent it from shrinking.
Turn the patties over, reduce the heat to medium low and cook for another 8-10 minutes until cooked through.
Nutrition Information per Serving (410g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)