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Lamb and chorizo burger
Lamb and chorizo burger
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Prep Time:
25 minutes
Cook Time:
85 minutes
Total Time:
110 minutes
Elevated take on traditional Australian pub dish bursting with bold flavors.
Ingredients:
  • 750g lamb mince
  • 2 chorizo, finely chopped
  • 185g feta-stuffed marinated green olives, finely chopped
  • 5.00 gm smoked paprika
  • 125g (1/2 cup) whole-egg mayonnaise
  • 125.00 ml chopped fresh mint
  • 6 round sourdough bread rolls, split, toasted
  • 200g baby spinach leaves
  • 100g pkt snow pea sprouts
  • 1 bunch beetroot, trimmed
  • 185ml (3/4 cup) red wine vinegar
  • 155g (3/4 cup, firmly packed) brown sugar
  • 1 cinnamon stick
Instructions:
  • For the beetroot relish, add beetroot to a saucepan and cover with water. Bring to a lively boil over medium heat, then lower the heat and gently simmer for 35-40 minutes until tender. Drain, cool, peel, and finely chop the beetroot.
  • In a saucepan over medium heat, combine beetroot, vinegar, sugar, and cinnamon. Bring to a boil, then lower heat and cover. Simmer for 25-30 minutes, stirring occasionally, until thickened. Remove cinnamon, mash into a coarse paste, and transfer to a bowl.
  • In a bowl, mix together the mince, chorizo, olives, and paprika. Form the mixture into six patties. Transfer the patties to a plate, cover, and refrigerate for 30 minutes.
  • In a large non-stick frying pan over medium heat, sear the patties for 5-6 minutes on each side until golden brown and fully cooked.
  • In a bowl, mix together mayonnaise and fresh mint. Spread this mixture onto the bottom halves of the rolls. Layer on spinach, snow pea sprouts, burger patties, and beetroot relish. Finally, top with the remaining halves of the rolls and enjoy your delicious burger creation!

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