Cut: mince Satay Lamb Burger

  • 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.