Ingredients
Directions
Heat oven to 170c
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.
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.
Clean the pan and cook the bacon till nice and caramelised and cook the eggs to your liking.
Take lamb burgers out of oven and put the brioche buns into warm them.
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.
Serve with beautiful sweet potato chips and a glass of ‘The Larrikin’ Cabernet Shiraz
Ingredients
Directions
Heat oven to 170c
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.
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.
Clean the pan and cook the bacon till nice and caramelised and cook the eggs to your liking.
Take lamb burgers out of oven and put the brioche buns into warm them.
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.
Serve with beautiful sweet potato chips and a glass of ‘The Larrikin’ Cabernet Shiraz