A fresh, juicy way to get your burger fix – rich in flavour, light on fat
500 g lamb mince
1 brown onion, grated
2 garlic cloves, crushed
2 teaspoons ground lemon myrtle
1 tablespoon mint jelly
1 red chilli, seeded, finely diced
1 tablespoon rosemary leaves, finely diced
1 egg yolk
1 cup macadamias, finely chopped
2 tablespoons flat leaf parsley
Salt and pepper to taste
1/4 cup macadamia oil
6 sourdough rolls, cut in half
1 clove garlic salt and pepper
1 egg yolk
1 teaspoon Dijon mustard
200-300 ml macadamia oil
lemon juice to taste
Rocket beetroot feta salad
2 big handfuls of rocket
100 g Greek feta, crumbled
1 beetroot, cooked, peeled and thinly sliced
1 tomato, thinly sliced
1. For the burger, place all the ingredients, except the oil and rolls into a large bowl and mix with your hands until well combined. Divide the mixture into 6 patties. Cover and place in the fridge for 30 minutes.
2. For the aioli, crush garlic and place in a bowl. Add a pinch of salt and pepper, the egg yolk and mustard and whisk until well combined. Add a few drops of oil, whisking constantly, until the mixture starts to thicken. Slowly pour in the remaining oil in a thin, steady stream, whisking constantly, until combined and the texture is thick and creamy. Add lemon juice 1 tablespoon at a time until the desired zing is reached, set aside.
3. Preheat a chargrill or barbecue to a medium-high heat, brush the patties with macadamia oil and cook for 3-4 minutes each side or until cooked through. Toast the rolls and spread with macadamia aioli, top with lamb patties and the rocket, beetroot, feta salad.
This recipe was provided by Australian Macadamias.