LAMB BURGER WITH BABY MAR­ROW FRIES

Move! - - RECIPES -

Makes 4 IN­GRE­DI­ENTS

■ 500g lamb mince ■ 4 spring onions, finely chopped ■ 30ml (2 ta­ble­spoons) chopped pars­ley ■ 10ml (2 tea­spoons) chopped mint ■ salt and freshly ground black pep­per to taste ■ oil for fry­ing ■ 4 baby mar­rows, cut into thin strips ■ 65ml (¼ cup) cake wheat flour

To serve:

■ 4 burger buns ■ 4 slices ched­dar cheese ■ 4 leaves but­ter let­tuce ■ 2 medium toma­toes, sliced ■ ½ red onion, sliced into rings ■ 250g streaky ba­con, lightly grilled ■ salt and freshly ground black pep­per

IN­STRUC­TIONS

Pre­heat the oven to 200˚C. To pre­pare the burger pat­ties, place mince in a large bowl and sea­son with salt and pep­per. Add spring onions and herbs, and mix un­til well-com­bined. Di­vide the mix­ture into 4 pat­ties and wrap each in cling film. Place in the fridge for 1 hour – this will firm up the burgers and pre­vent them from fall­ing apart dur­ing cook­ing. Re­move the pat­ties from the fridge.

Heat oil in a fry­ing pan, add the burgers and cook for 2-3 min­utes on each side. Set aside to rest. Coat baby mar­row strips with flour and deep fry in hot oil un­til crisp. Drain on pa­per towel. To as­sem­ble the burgers: cut each bun in half and lightly toast. Add the let­tuce, tomato and onions to one half, top with the patty and cheese, fol­lowed by the grilled ba­con. Cover with the other half of the bun. Serve with baby mar­row fries.

COST PER SERV­ING: R20

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