Lamb Rump Burger with Aioli and Pomegranate Slaw

• 1 pack Silver Fern Farms PURE 99% Lamb Burgers with Rump
• 6 burger buns, toasted 

Pomegranate Slaw:

• 2 cups red cabbage, finely sliced
• 2 cups green cabbage, finely sliced
• 1 spring onion, finely chopped
• 1 carrot, shredded 
• ¼ cup chopped coriander
• ¼ cup pomegranate arils 
• ¼ cup aioli

To Serve:

• Aioli
• 6 slices cheddar cheese 
• Red onion, rings 

Method

Remove Silver Fern Farms PURE 99% Lamb Burgers with Rump from the freezer and packaging. Preheat BBQ or pan to high heat.

Reduce BBQ or pan to low-med heat. Add burgers and cook for 8 mins (5 mins if defrosted). Flip and pierce burgers to allow juices to run free. Cook for a further 4-6 mins (3-5 mins if defrosted).

Add red cabbage, green cabbage, spring onion, carrot, coriander, and pomegranate to a bowl. Mix in aioli.

To serve, spread aioli onto each toasted bun base. Add burger, cheese, and red onion rings. Finish with the slaw and add the top buns.