Mediterranean Lamb Burger with Apricot Onion Confit and Melted Brie
Serves 4
Ingredients
- 500g lamb mince
- salt and pepper
- 3 garlic cloves, crushed
- 50g rocket leaves
- 1 onion, diced
- 200g brie, sliced
- 1/2 red capsicum, diced
- 1/3 cup pine nuts, chopped
- 1 tspn garam masala
- 1 egg
- 1 cup breadcrumbs
- 1 tspn tumeric
- 1 tspn cinnamon
- 1 1/2 slabs Turkish Bread
Confit
- 4 x 30g LOS Apricots
- 3 onions, sliced
- 1/3 cup brown sugar
- 50g butter
- 2 tspn caraway seeds
- 2 tbsn balsamic vinegar
- pinch cayenne pepper
Confit:
Add apricots, butter, onions and caraway seeds into a pot. Break up apricots with wooden spoon. When onions are transparent, add brown sugar, dissolve add balsamic and cayenne pepper. Saute on low heat to caramalise. Mix all burger ingredients together to make patties. Cook and flip, turn down low, place apricot confit and sliced brie on top and put a lid on pan to melt brie. Slice and toast turkish bread and place one slice on serving plate, top with rocket and burger patty. > Print recipe
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