Australian Butchers' Guild
- Meat Lamb
- Cut Mince
Deliciously different burgers!
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Lamb Mince | 600g | 2.4kg | 6kg | |
| Breadcrumbs | Dried | 40g | 160g | 400g |
| Coriander | Chopped Coarsely | 10g | 40g | 100g |
| Peanuts | Roasted | 200g | 800g | 2kg |
| Red Chilli | Crushed | 30g | 120g | 300g |
| Cocnut Milk | Light | 100g | 400g | 1kg |
| Tumeric | Ground | 1g | 4g | 10g |
| Cumin | Ground | 5g | 20g | 50g |
Preparation
BUTCHER – PREPARATION/METHOD
1. Blend peanuts, chilli, coconut milk, tumeric and cumin in a food processor until a thick chunky paste is formed. Add to lamb with breadcrumbs and coriander. Mix together well.
2. Form into 120g flat patties approximately 100mm diameter and 10mm thick.
RETAIL PRESENTATION
Display with snow pea sprouts.
CUSTOMER-INSTRUCTIONS FOR REHATING/PREPARATION
1. Preheat BBQ on a 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 carrot, capsicum, and snow pea sprout salad. Fresh pineapple on the side.
MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS
Sell with packs of roti.
