Australian Butchers' Guild
- Meat Lamb
- Cut Mince
Lamb burgers with a hint of cajun spice to liven up the BBQ!
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Lamb Mince | 650g | 2.6kg | 6.5kg | |
| Breadcrumbs | Dried | 60g | 240g | 600g |
| Black Pepper | Cracked | 2g | 8g | 20g |
| Paprika | Hot | 0.5g | 2g | 5g |
| Cayenne Pepper | 0.5g | 2g | 5g | |
| Thyme | Fresh Leaves | 5g | 20g | 50g |
| Garlic | Crushed | 5g | 20g | 50g |
Preparation
BUTCHER - PREPARATION/METHOD
1. Combine all ingredients form into 120g flat patties approximately 100mm diameter and 10mm thick.
RETAIL PRESENTATION
Display with sprigs of fresh thyme.
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
1. Preheat BBQ on high heat setting. Reduce to low.
2. Cook burgers for 5-6 minutes on each side, pressing down with a flat BBQ spatula, until browned and well cooked through.
SERVING SUGGESTION
Serve with rocket salad and fresh yoghurt sauce.
MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS
Sell with packs of burger rolls.
