A refreshing twist of an old-school classic.
Preheat oven to 80C.
Combine the lamb shoulder, capers, rosemary and lemon zest in a bowl and toss well.
Pass through the medium blade of a mincer twice, then mix in the yolks and breadcrumbs and season with salt and pepper. Form into four generous patties and refrigerate for 1 hour.
Arrange on a lined oven tray and drizzle with olive oil. Bake for 1 hour, then sear on a hot barbecue grill for 2 minutes each side.
Fill the baguette pieces with kale and coleslaw, then halve the patties and arrange on top. Mix the ketchup, horseradish and vinegar and drizzle over.
Serve with fried beer-battered green beans.
Exclusive recipe from Mitsubishi Electric ambassador, Ed Halmagyi.
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