A delicious recipe that's guaranteed to not end in disaster.
Place the lamb mince in a bowl and sprinkle with the salt. Form in 150g burger shaped patties.
To make the relish, dice the onions and sweat off with the diced Roma tomatoes and eggplant. Add salt, vinegar and sugar and cook down until reduced and thick. Set aside the thick liquid.
To roast the mushrooms, remove the stem and season with salt, thyme and olive oil and roast at 200°C for 7 minutes on baking paper. Set aside the mushrooms.
To make the sweet potato chips, wash the sweet potatoes and slice thinly using a mandolin or sharp knife as fine as possible.
Shallow fry in a fry pan at high heat until crispy. Drain on paper towel and season with salt.
To cook the burgers, rub each one with a little oil and place them on the barbecue or a really hot frying pan, and flip them every 15–20 seconds. Cook the burgers all the way through.
Immediately after the last flip, place some relish followed by a mushroom on top of each burger and allow them to warm through.
Serve on a plate, with the sweet potato chips and coleslaw.
Nutritional analysis per serving (18 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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