Name: Lamb & Kimchi Burger with Peanut Coriander Slaw & Scotch Bonnet Mayo
Ingredients: 500g Grass Fed Lamb Mince; 4 Burger buns; 1 jar Kimchi, finely sliced; 100g Salted peanuts; 1/2 Small white cabbage, finely sliced; 1 Bunch of spring onions, finely chopped; 1 Bunch of coriander, finely chopped; 1 tsp Sesame oil; 1 tsp Fish sauce; 4 tbsp Mayonnaise; 1 tbsp Fermented scotch bonnet hot sauce

Spicy, tangy and zesty, this burger really does have it all.

This tasty Grass Fed Lamb Mince is tender and juicy, and the naturally fermented kimchi is rich not only in punchy flavours, but also in vitamins and minerals. The taste sensation continues with the piquant Scotch Bonnet mayonnaise, which is offset perfectly by the nutty and aromatic peanut and coriander slaw.

Ingredients

500g

Grass Fed Lamb Mince

Burger buns

1 jar

Kimchi, finely sliced

100g

Salted peanuts

1/2

Small white cabbage, finely sliced

Bunch of spring onions, finely chopped

Bunch of coriander, finely chopped

1 tsp

Sesame oil

1 tsp

Fish sauce

4 tbsp

Mayonnaise

1 tbsp

Fermented scotch bonnet hot sauce

Method

Form the lamb into 8 equal patties. Mix together the cabbage, kimchi, spring onions, coriander, sesame oil, fish sauce and peanuts. Set aside. Mix the mayo and the hot sauce. Set aside.

Cook the burgers on a high heat for 3-4 minutes each side and toast the burger buns. Dress the buns with the hot mayo, place on the burger and top with the slaw.

Ingredients

Method

Buy the Ingredients

Ultimate Burger Buns