Honest Lamb Burgers with Kawakawa Herb Koftas with Garlic Yoghurt Sauce
Honest Lamb Burgers with Kawakawa Herb Koftas with Garlic Yoghurt Sauce
By The Tattooed Butcher
Honest Lamb Burgers with Kawakawa Herb Koftas with Garlic Yoghurt Sauce
By The Tattooed Butcher
Honest Lamb Burgers with Kawakawa Herb Koftas with Garlic Yoghurt Sauce
Honest Lamb Burgers with Kawakawa Herb Koftas with Garlic Yoghurt Sauce
COUSCOUS SALAD
GARLIC YOGHURT SAUCE
Honest Lamb Burgers with Kawakawa Herb Koftas with Garlic Yoghurt Sauce
To prepare the garlic yoghurt sauce, combine yoghurt, garlic, lemon and mint. Mix well and refrigerate for a few hours before serving.
Remove Silver Fern Farms Honest Lamb Burgers with Kawakawa Herb from the fridge and packaging and allow to bloom at room temperature for 10 mins.
Meanwhile, to prepare couscous salad, add couscous and boiling water to a pot. Add olive oil, lemon, salt and pepper then cover for 10 mins. Stir well, add into serving bowl with parsley, tomato and cucumber and mix through.
Split burgers in half and shape around kebab skewers.
Bring BBQ to high heat and cook koftas for 2 mins each side.
Serve koftas on top of couscous salad and top with garlic yoghurt sauce.
Genuinely natural and straight up delicious, these burgers made with a pinch of wild Kawakawa that adds a fresh pepper flavour and herbaceous taste to the finest cuts of New Zealand’s best grass-fed lamb. No weird bits or hidden tricks. Just honest to goodness deliciousness.