Classic New Zealand lamb is combined in an easy to make burger with the tasty twist of mint pesto.
|⅓ cup||Avocado oil, or olive oil|
|1 to taste||Salt & freshly ground pepper|
|½ cup||Mint leaves (Main)|
|⅓ cup||Walnut pieces|
|2 Tbsp||Fresh mint, chopped|
|400 g||Lamb mince (Main)|
|8 leaves||Lettuce, small|
|2||Tomatoes, large, sliced|
|1 can||Beetroot, 150g, sliced and drained|
|1 Tbsp||Olive oil|
|4||Burger buns, sliced in half|
- To make the mint pesto, place mint and parsley leaves, garlic and walnut pieces in the bowl of a food processor. Process to chop, then with the motor running add oil in a thin steam until the mixture forms a paste. Season with salt and pepper to taste.
- To make the burger patties, place mince, mint and egg yolk in a bowl, season well with salt and pepper and mix well to combine. Divide mixture into four portions. With damp hands, shape portions into large flat patties.
- Heat a nonstick frying pan, add a little oil and fry patties, in two batches, if necessary, for 2 to 3 minutes on each side until browned and cooked through.
- At the same time, toast burger buns under a hot grill to lightly brown. Layer meat patty and salad onto the buns base, then place the lid on top. Serve dolloped with the mint pesto.