Lamb Burger

Lamb burger

Description of the Lamb Burger

The Lamb Burger is a tender and juicy piece of meat with an authentic taste. This burger is made with lamb and gets its unadulterated flavour from the grass and clover it feeds on in the wilds of New Zealand.

 

Box: Two portions, a total of 250 grams.

The most delicious flavour combinations with the Lamb Burger

The very popular Lamb Burger goes great with different vegetables, sauces and spices. Give your Lamb Burger an Arabian touch by combining it with a fresh mint sauce, roasted vegetables and a generous amount of feta. Prefer your Lamb Burger with tomatoes or pumpkin? Then why not make a home-made tomato chutney and pumpkin purée and enjoy the ultimate in flavour and colour sensation in your burger.

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Ingredients

72% lambmeat 24% beef, water, dietary fibre, onion, salt, spices.

 

Nutritional values

per 100g

 

Energy 1235kJ / 298kcal
Fat 22,8g
Saturated fat 10,2g
Carbohydrates 1,1g
Sugars 0,6g
Protein 14,0g
Salt 0,6g

BARBECUE/GRILL:
Frozen: 5 minutes per side
Defrost: 3,5 minutes per side
Intense Heat.
Turn burger once.

FRYING PAN:
Frozen:5 minutes per side
Defrost: 3,5 minutes per side
Medium heat.
Turn burger once.

Lamb Burger with pumpkin, feta and tomato chutney

 

Ingredients Preperation
  • 2 Lamb Burgers
  • ½ Butternut squash
  • 50 g Feta
  • 5 Tomatoes
  • 2 Red onions
  • ½ Red pepper
  • 30 ml Red wine vinegar
  • 70g Sugar
  • Splash of red wine
  • Olive oil
  • Pepper
  • Salt
Preheat the oven to 220°C. Peel the butternut squash and cut
 into small cubes. Put in a baking dish, sprinkle with olive oil and roast for 30 minutes in the oven until the squash is tender. Turn off the oven and let the squash cool down. Then start preparing the tomato chutney. Slice the tomatoes and red pepper into fine slices and slice the onion into rings. Put in a single pan and add red wine vinegar, sugar and wine. Place on medium heat and let it simmer for 30-40 minutes. Stir occasionally. Season the burgers with salt and pepper and grill according to the instructions on the packaging. Remove the squash from the oven and purée or mash it coarsely. Put the pumpkin purée and burger into a bun, add tomato chutney and crumble some feta on it.