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
  • Recipe Source Name
    Dilmah t-Series Recipes
  • Activities Name
    Tea Inspired Lunch Corner


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
  • Chop onions, parsley and mint and mix with the minced lamb
  • Add salt, pepper, all spice, pine nuts and mix everything together
  • Shape the meat into  patties and set aside
  • Cook the patties on a grill or pan, turning occasionally until they are well browned on all sides
  • Serve immediately in a brioche bun with Peppermint Cinnamon and Clove chutney, Asian slaw and sliced tomatoes
Asian slaw
  • In a large mixing bowl toss together cabbage, carrot, snow peas, herbs and shallots.
  • Combine rice vinegar, sugar, fish sauce, garlic and chilli in a jar and shake until sugar has dissolved.
  • Just before serving toss the dressing through the slaw ingredients
Peppermint cinnamon and clove chutney for burger
  • Fry the onion till translucent
  • Put in the chopped plums and stir, then add the cinnamon, tea, cloves, balsamic vinegar, lime juice and salt. Stir well.
  • Let the plums soften a little, then add the water and cook on med-high temperature until the plums disintegrate.
  • When the plums have cooked down to a fairly thick sauce, add the sugar and let it simmer for 3-4 minutes.
  • Remove from the heat and add the chopped peppermint.
  • Let cool and store in the fridge.

ALL RIGHTS RESERVED © 2021 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From 07/03/2021