Aussie Lamb Burger – The Larrikin Cabernet Shiraz

We’ve crafted this delectable aussie lamb burger dish exclusively for your enjoyment, a perfect companion to savour alongside the ‘The Larrikin’ Cabernet Sauvignon.

Ingredients

 600 g Lamb Mince
 Salt & Black Pepper
 Mary's Mumbo Jumbo
 Mary's Fiery Temper
 Sliced Beetroot
 Sliced Tomato
 Rocket Leaves
 4 Brioche Buns
 4 Slices Of Burger Cheese or Cheddar
 4 Smoked Bacon Rashes
 4 Eggs
 Mayonnaise or Garlic Aioli

Directions

1

Heat oven to 170c

2

Season lamb mince with salt and pepper. Divide into 4 even balls, about 125gm each and shaped into burgers. Roll each patty in a light covering of Mary’s Mumbo Jumbo making sure all sides are coated.

3

Heat a medium pan and add a little oil. Sear the burgers so the dukkha toasts. Be careful not to burn. Place in the pre heated oven for about 5 minutes to cook through.

4

Clean the pan and cook the bacon till nice and caramelised and cook the eggs to your liking.

5

Take lamb burgers out of oven and put the brioche buns into warm them.

6

Time to build. On the top bun spread with mayonnaise or garlic aioli and the bottom bun spread with a layer of Mary’s Fiery Temper relish (it has some heat to it so use to your discretion). Place lamb on relish, followed by cheese, sliced tomato, sliced beetroot, bacon, egg and topped with rocket leaves.

7

Serve with beautiful sweet potato chips and a glass of ‘The Larrikin’ Cabernet Shiraz

Ingredients

 600 g Lamb Mince
 Salt & Black Pepper
 Mary's Mumbo Jumbo
 Mary's Fiery Temper
 Sliced Beetroot
 Sliced Tomato
 Rocket Leaves
 4 Brioche Buns
 4 Slices Of Burger Cheese or Cheddar
 4 Smoked Bacon Rashes
 4 Eggs
 Mayonnaise or Garlic Aioli

Directions

1

Heat oven to 170c

2

Season lamb mince with salt and pepper. Divide into 4 even balls, about 125gm each and shaped into burgers. Roll each patty in a light covering of Mary’s Mumbo Jumbo making sure all sides are coated.

3

Heat a medium pan and add a little oil. Sear the burgers so the dukkha toasts. Be careful not to burn. Place in the pre heated oven for about 5 minutes to cook through.

4

Clean the pan and cook the bacon till nice and caramelised and cook the eggs to your liking.

5

Take lamb burgers out of oven and put the brioche buns into warm them.

6

Time to build. On the top bun spread with mayonnaise or garlic aioli and the bottom bun spread with a layer of Mary’s Fiery Temper relish (it has some heat to it so use to your discretion). Place lamb on relish, followed by cheese, sliced tomato, sliced beetroot, bacon, egg and topped with rocket leaves.

7

Serve with beautiful sweet potato chips and a glass of ‘The Larrikin’ Cabernet Shiraz

Notes

Aussie Lamb Burger – The Larrikin Cabernet Shiraz