Indian Spiced Lamb Rump Burger with Naan

Serves 6

1 pack Silver Fern Farms PURE 99% Lamb Burgers with Rump

CHILLI & TOMATO CHUTNEY

400g roughly chopped tomatoes

1 small onion, chopped

1 tsp salt

30g fresh ginger, finely grated

1 garlic clove, finely chopped

2 green chillies, finely chopped

65ml white vinegar

½ tsp curry powder

150g white sugar

TO SERVE

1 red onion

½ cup white vinegar

½ cup cream cheese

6 naan breads, warmed

½ cup coriander

Remove PURE 99% Lamb Burgers with Rump from the freezer and packaging.

To make chilli & tomato chutney, add all ingredients into a blender and blitz until combined. Pour mixture into a medium pot on a medium heat and reduce for 30 minutes, stirring occasionally or until a chutney-like consistency.

Preheat barbecue or pan to high heat.

Slice red onion into rings and place in a small ceramic bowl; cover with white vinegar to pickle.

Reduce barbecue or pan to low-medium heat. Add burgers and cook for 8 minutes (5 minutes if defrosted). Flip and pierce burger to allow juices to run free. Cook for a further 4-6 minutes (3-5 minutes if defrosted), until the burgers are fully cooked.

To serve, spread cream cheese on warmed naan bread. Top with a tablespoon of chill & tomato chutney. Add Lamb Burgers with Rump, pickled onion, and coriander. Fold in half to serve.