Oven-in-one Thai Lamb And Foccacia Burgers
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Thai | Jude2 | 2 | Servings |
INGREDIENTS
| 250 | g | Ground lamb |
| 1 | Onion, finely chopped | |
| 2 | T | Fresh mint, chopped |
| 2 | t | Greggs Thai seasoning |
| 2 | T | Olive oil |
| 1 | Foccacia loaf split in half | |
| 1 | t | Cotterill & Rouse sweet |
| chilli mustard | ||
| plus extra for spreading | ||
| 1/4 | Jar Dolmio Traditional sauce | |
| 1 | T | Chopped parsley |
| 1 | t | Chopped fresh mint |
| 1/4 | c | Fresh or canned mango |
| 1 | Watties Golden Heart wedges | |
| 2 | T | Mainland grated cheese |
INSTRUCTIONS
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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 456
Calories From Fat: 294
Total Fat: 30.5g
Cholesterol: 83.8mg
Sodium: 586.3mg
Potassium: 450.3mg
Carbohydrates: 12.5g
Fiber: 4.4g
Sugar: 2.6g
Protein: 24.1g