Try this delicious lamb and mint burger with kiwifruit ketchup while you stay home!

Recipe by Daniel Wilson for Australian Lamb | australianlamb.com.au

  • 500g lamb mince
  • Sea salt and freshly ground pepper, to taste
  • 1 tsp sriracha seasoning or sauce
  • 10 mint leaves, finely sliced
  • 4 free range eggs
  • 4 large slices beetroot
  • 4 burger buns
  • 4 leaves iceberg lettuce, washed and torn
  • 4 tomato slices
  • 4 Tbsp mayonnaise
  • 4 tsp Dijon mustard
  • 4 Tbsp kiwifruit ketchup (recipe below)
  • Olive oil, for brushing the buns

Chipotle, kiwifruit and manuka honey ketchup

  • 2 kiwifruits, peeled and diced
  • 1 Tbsp Manuka honey
  • 1/2 tsp chipotle sauce
  • 50ml apple cider vinegar
  • 1 Tbsp raw sugar
  • Pinch sea salt and freshly ground black pepper

In a mixing bowl add the salt, pepper, sriracha seasoning and mint to the mince and mix well. Weigh out to 125g balls and place between 2 sheets of baking paper then flatten with the bottom of a saucepan. The patties will shrink when cooking so they will need to be twice the diameter of the bun to make sure they are the perfect bun size when done. Once pressed, place into the fridge until needed.

Place all of the ketchup ingredients into a small saucepan and bring to a simmer over a low heat. Allow to simmer until most of the liquid has evaporated. Place a lid on and cook for another 5 minutes on a low heat to ensure that the kiwifruit is cooked through. Allow to cool, then puree with a stick blender or food processor and transfer to an airtight container. Reserve in the fridge until needed.

Preheat a barbecue or frying pan to a high heat, peel the paper off one side of the lamb patties, place exposed side down then peel the paper off the top. Cook for 2-3 minutes then turn over and cook for 2-3 minutes on the other side. Once the patties are cooked, place onto a tray and let rest for 3-4 minutes.

While the lamb patties are resting, brush the cut side of the buns with olive oil and lightly toast on the barbecue. Fry the eggs on the flat plate or a large frying pan. Once everything is ready, quickly place the lamb patties back onto the heat for 30 seconds each side.

Build burgers from the bottom in this order: bun, kiwifruit ketchup, patty, mustard, beetroot, egg, tomato, lettuce, and bun top with mayo spread on it.

More recipes:

Newcastle Airport
Newcastle Airport