Lamb Burgers with Kumara Chips

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Makes 4

 1 tbsp cumin seeds
 1 tsp Sichuan peppercorns
 1 tsp crushed red chilli flakes
 1 tsp sea salt flakes
 500g lean lamb mince
 1 egg
 1 medium kumara
 Lupi Extra Virgin Olive Oil
 To serve: Burger buns, garlic dip, sliced cucumber, baby spinach

RECIPE INSTRUCTIONS

1

In a small frypan combine cumin seeds, Sichuan peppercorns, chilli flakes and salt. Fry over a medium-high heat, stirring, for 2 mins or until fragrant. Transfer to a mortar and pestle and crush.

2

Combine mince, toasted spices and egg in a bowl and mix well. Divide into 4 even portions, roll into balls and flatten into patties. Refrigerate for an hour.

3

To make kumara chips, use a mandolin to very thinly slice the kumara. Place into a large bowl of cold water and soak for 20 mins. Drain and pat dry with a paper towel.

4

In a dry bowl, add potato slices, 1 tbsp Lupi Extra Virgin Olive Oil and ½ tsp sea salt flakes. Toss to combine. Place half the slices into the basket of an air-fryer and cook at 180ºC for 15 mins or until crispy. Repeat with remaining slices.

5

When ready to serve, heat 1 tbsp Lupi Extra Virgin Olive Oil in a large frypan over high heat and cook the lamb patties 3 mins each side or until cooked to your liking.

6

Brush burger buns with Lupi Extra Virgin Olive Oil and lightly toast under an oven grill. To build the burger spoon a generous dollop of garlic dip onto the bun bases, top with lamb patty, cucumber and baby spinach. Serve with kumara chips.

Ingredients

 1 tbsp cumin seeds
 1 tsp Sichuan peppercorns
 1 tsp crushed red chilli flakes
 1 tsp sea salt flakes
 500g lean lamb mince
 1 egg
 1 medium kumara
 Lupi Extra Virgin Olive Oil
 To serve: Burger buns, garlic dip, sliced cucumber, baby spinach

Directions

1

In a small frypan combine cumin seeds, Sichuan peppercorns, chilli flakes and salt. Fry over a medium-high heat, stirring, for 2 mins or until fragrant. Transfer to a mortar and pestle and crush.

2

Combine mince, toasted spices and egg in a bowl and mix well. Divide into 4 even portions, roll into balls and flatten into patties. Refrigerate for an hour.

3

To make kumara chips, use a mandolin to very thinly slice the kumara. Place into a large bowl of cold water and soak for 20 mins. Drain and pat dry with a paper towel.

4

In a dry bowl, add potato slices, 1 tbsp Lupi Extra Virgin Olive Oil and ½ tsp sea salt flakes. Toss to combine. Place half the slices into the basket of an air-fryer and cook at 180ºC for 15 mins or until crispy. Repeat with remaining slices.

5

When ready to serve, heat 1 tbsp Lupi Extra Virgin Olive Oil in a large frypan over high heat and cook the lamb patties 3 mins each side or until cooked to your liking.

6

Brush burger buns with Lupi Extra Virgin Olive Oil and lightly toast under an oven grill. To build the burger spoon a generous dollop of garlic dip onto the bun bases, top with lamb patty, cucumber and baby spinach. Serve with kumara chips.

Lamb Burgers with Kumara Chips