Lamb & Kawakawa Herb Burgers with Caramelised Pineapple & Asian Slaw
By MiNDFOOD
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Lamb & Kawakawa Herb Burgers with Caramelised Pineapple & Asian Slaw
- Meat type
- Lamb
- Cooking time
- 11-30
- Serves
- 1-4
- Preparation time
- 20
Lamb & Kawakawa Herb Burgers with Caramelised Pineapple & Asian Slaw
Ingredients
- 4 Silver Fern Farms Lamb and Kawakawa Herb Burgers
- Olive oil, for brushing
- 4 burger buns, split in half and toasted
- Crispy shallots, to serve
CARAMELISED PINEAPPLE
- 1 Tbsp lime juice
- 1 Tbsp grated palm sugar
- 1 Tbsp fish sauce
- 4 slices fresh pineapple
SLAW
- 1 cup thinly sliced red or green cabbage (or a mixture)
- 1 small carrot, julienned
- 2 spring onions, sliced
- ¼ cup coriander, chopped
- ¼ cup Japanese mayonnaise
- 2 tsp wasabi or to taste
- Finely grated zest and juice of 1 lime
Lamb & Kawakawa Herb Burgers with Caramelised Pineapple & Asian Slaw
Method
Remove Silver Fern Farms Lamb and Kawakawa Herb Burgers from the fridge and packaging and allow to bloom at room temperature for 10 mins.
Combine the lime juice, palm sugar and fish sauce in a medium bowl.
Add pineapple, stir to coat then set aside to marinate while preparing the remaining ingredients.
Place red or green cabbage, carrot, spring onions and coriander in a bowl.
In another bowl, combine the Japanese mayonnaise, wasabi, lime zest and juice.
Preheat a BBQ to high heat. Brush Lamb and Kawakawa Herb Burgers with olive oil then cook for 3½ mins each side, or until cooked through (cook for 4 mins each side if cooking on the stovetop).
Cover loosely on a plate to rest for 5 mins.
BBQ, chargrill or pan-fry the pineapple for 3-4 mins until golden and tender, turning frequently.
To serve, combine slaw and dressing. Place a Lamb and Kawakawa Herb Burgers onto each toasted bun base. Top with a slice of grilled pineapple and some slaw.
Sprinkle with crispy shallots and top with a toasted bun top.
Recommended Burger: Lamb
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.
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