Indian Spiced Lamb Rump Burger with Naan

• 1 pack Silver Fern Farms PURE 99% Lamb Burgers with Rump
• 6 naan breads, warmed
• 1 red onion
• ½ cup white vinegar
• ½ cup cream cheese
• ½ cup coriander

Chilli and Tomato Chutney:

• 400g tomatoes, chopped
• 1 small onion, chopped
• 30g fresh ginger, finely grated
• 1 garlic clove, finely chopped
• 2 green chillies, finely chopped
• 65ml white vinegar
• ½ tsp curry powder
• 150g white sugar
• 1 tsp salt

Method

Remove Silver Fern Farms PURE 99% Lamb Burgers with Rump from the freezer and packaging.

Add tomatoes, onion, salt, ginger, garlic, chillies, 65ml white vinegar, curry powder, and sugar into a blender and mix until combined.

Heat a pot over medium heat. Pour mixture in pot and reduce for 30 mins, stirring occasionally.

Preheat BBQ or pan to high heat.

Slice red onion into rings and place in a bowl; cover with white vinegar to pickle.

Reduce BBQ or pan to low-med heat. Addburgers 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), until the burgers are fully cooked.

Spread cream cheese on warmed naan bread. Top with a Tbsp of chill & tomato chutney. Add burger, pickled onion, and coriander. Fold in half to serve.