Mediterranean Lamb Burgers with Buffalo Mozzarella, Beetroot Chutney & Pink Peppercorns in a Brioche Bun
NZ Lamb? There’s nothing better. NZ 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.
Serves: 2 VERY HUNGRY PEOPLE OR 4 NOT SO HUNGRY!
400g lamb mince
1 t salt
1 t dried oregano
1 T fresh rosemary, finely chopped
Lots of black pepper
½ red onion, grated
4 cloves garlic
1 T lemon zest
1 slice of bread, crumbed
1 T course ground mustard
3 T olive to fry
4 fresh bay leaves
Clevedon Buffalo Co mozzarella
Maison Therese beetroot chutney
McClures pickled gherkins
Farro pink pepper corns
Cos lettuce leaves
Fresh basil leaves
Salt to taste
Mix all lamb burger ingredients together. Form into 2 or 4 patties and refrigerate for 30 mins or until ready to cook.
Heat your Legacy Pan until it’s almost smoking over a high heat. Lower heat to low and add olive oil, bayleaves and burgers.
If making 2 burgers, fry for each side for 3-4 minutes until brown and caramelised. Turn off the pan. If making 4 burgers halve the cooking time. Cover meat with tin foil and leave for 5 minutes.
Heat your Legacy Pan on medium and brush the cut sides of buns with butter.
Fry until brown and crunchy. Put in oven on low heat to keep warm if necessary.
Slather each cut side with mayonnaise and beetroot relish.
Place lettuce leaves on the bottom side of each bun.
Layer gherkins and tomatoes.
Nestle hot burger on top.
Sprinkle generously with pink pepper corns and fresh basil leaves.
Pop the bun top on and serve immediately with rosemary roast potatoes or chips.