CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Eggs, Dairy |
Thai |
Jude2 |
2 |
servings |
INGREDIENTS
250 |
g |
Ground lamb |
1 |
|
Onion; finely chopped |
2 |
tb |
Fresh mint; chopped |
2 |
ts |
Greggs Thai seasoning |
2 |
tb |
Olive oil |
1 |
|
Foccacia loaf split in half |
1 |
ts |
Cotterill & Rouse sweet chilli mustard |
|
|
; plus extra for spreading |
1/4 |
|
Jar Dolmio Traditional sauce |
1 |
tb |
Chopped parsley |
1 |
ts |
Chopped fresh mint |
1/4 |
c |
Fresh or canned mango |
1 |
pk |
Watties Golden Heart wedges |
2 |
tb |
Mainland grated cheese |
INSTRUCTIONS
LAMB
SALSA
FOR THE WEDGES
Mix together the lamb, onion, mint and seasoning and form into 2 large
burgers.
Cover and chill until required.
Place all salsa ingredients into a food blender and blend until slightly
chunky.
Pour the oil onto a preheated oven tray and add enough wedges for two.
Place into a 180 C oven for 20-30 minutes.
Add the burgers for the last 10 minutes and the foccacia for the last 3
minutes and sprinkle cheese over the wedges.
Remove from the oven and spread a little mustard on the foccacia.
Top with a burger and add the salsa.
Place the wedges alongside and serve.
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