Lamb Burger with Peppermint Cinnamon and Clove Chutney

Lamb Burger with Peppermint Cinnamon and Clove Chutney

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Peter Kuruvita

  • Sub Category Name
    Main Courses
    Savory
  • Recipe Source Name
    Dilmah t-Series Recipes
  • Activities Name
    Tea Inspired Lunch Corner

Ingredients

Lamb Burger Pattie
  • 1kg Coarse Lamb, minced
  • 2 Onions, medium, thinly sliced
  • 2-3 tablespoons of chopped Parsley Leaves
  • 1 teaspooon Salt and freshly ground Black Pepper
  • Pinch of allspice (optional)
  • 3-4 tablespoons Roasted Pine Nuts (optional)
  • tablespoon chopped Peppermint
Asian slaw
  • 2 Cups Wombok Cabbage, finely shredded
  • 1 Small Carrot, peeled and shredded or finely grated
  •  6 Snow Peas, trimmed and thinly sliced on the diagonal
  • ½ cup Coriander Leaves
  • ½ cup Mint Leaves
  • 2 Green Shallots, thinly sliced on the diagonal
  • ¼ cup Rice Vinegar
  • 2 tbsp Castor Sugar
  • 2 tbsp Fish Sauce
  • 1 Garlic Clove, finely chopped
  • 1 Small red chilli, seeded and finely diced
Peppermint cinnamon and clove chutney for burger
  • 12 Ripe Plums, seeds removed and chopped
  • ½ Medium Brown Onion, chopped
  • 3 tbsp Lime Juice
  • 1 stick Cinnamon Quill
  • 2 tbsp Sugar
  • 1 tsp Oil
  • 2 tsp Dilmah Peppermint Cinnamon and Clove tea
  • 4 Cloves
  • Salt to taste
  • 1 cup Water
  • 50g picked Peppermint

Methods and Directions

Lamb Burger Pattie
  1. Chop onions, parsley and mint and mix with the minced lamb
  2. Add salt, pepper, all spice, pine nuts and mix everything together
  3. Shape the meat into  patties and set aside
  4. Cook the patties on a grill or pan, turning occasionally until they are well browned on all sides
  5. Serve immediately in a brioche bun with Peppermint Cinnamon and Clove chutney, Asian slaw and sliced tomatoes
Asian slaw

1.       In a large mixing bowl toss together cabbage, carrot, snow peas, herbs and shallots.

2.       Combine rice vinegar, sugar, fish sauce, garlic and chilli in a jar and shake until sugar has dissolved.

3.       Just before serving toss the dressing through the slaw ingredients

Peppermint cinnamon and clove chutney for burger
  1. Fry the onion till translucent
  2. Put in the chopped plums and stir, then add the cinnamon, tea, cloves, balsamic vinegar, lime juice and salt. Stir well.
  3. Let the plums soften a little, then add the water and cook on med-high temperature until the plums disintegrate.
  4. When the plums have cooked down to a fairly thick sauce, add the sugar and let it simmer for 3-4 minutes
  5. Remove from the heat and add the chopped peppermint
  6. Let cool and store in the fridge.

ALL RIGHTS RESERVED © 2019 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 20/09/2019