A refreshing twist of an old-school classic.


  • 800g lamb shoulder, diced

  • 2 tsp baby capers

  • 4 sprigs rosemary leaves

  • Finely grated zest and juice of 2 lemons

  • 2 egg yolks

  • 1/2 cup multigrain breadcrumbs

  • Sea salt flakes and freshly-milled black pepper

  • 1 tbsp extra virgin olive oil

  • 4 brioche rolls

  • 2 cups baby kale leaves

  • 2 cups coleslaw

  • 1/2 cup tomato ketchup

  • 2 tsp grated horseradish

  • 1 tsp cider vinegar

  • Beer-battered green beans, to serve


  • 1.

    Preheat oven to 80C.

  • 2.

    Combine the lamb shoulder, capers, rosemary and lemon zest in a bowl and toss well.

  • 3.

    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.

  • 4.

    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.

  • 5.

    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.

  • 6.

    Serve with fried beer-battered green beans.


Exclusive recipe from Mitsubishi Electric ambassador, Ed Halmagyi.

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