Lamb or Veggie Burgers with Kuhestan Kiwi Chutney

Replace lamb burger patties with your favourite veggie burgers.

The Patty

  • 1 onion, finely chopped
  • organic olive oil, for frying
  • 2 cloves garlic, finely chopped
  • 1 organic egg, beaten
  • ¼ cup (60ml) organic oats
  • 1 Tbsp (15ml) ground cumin
  • 500g free range lamb mince or veggie alternative like 500g chickpeas
  • 1/3 cup (80ml) chopped mint

For the burgers:

Makes 5 burgers

1.     Heat a jug of oil in a pan and fry onion until soft. Place on a plate in the fridge to cool quickly.

2.    Mix cooled onion with remaining patty ingredients. Season well and shape into 5 patties.

3.    Heat a jug of oil over medium heat. Fry patties until well browned and almost cooked through (about 3-5 minutes a side).

4.    Toss beetroot and onion with a jug of balsamic.

5.    Halve buns and place patties on top. Top with watercress, plenty of chutney and sliced onion.

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