Lamb And Chorizo Burger

Our twist on the Aussie pub classic has big flavour built into every bite.

The ingredient of Lamb And Chorizo Burger

• 750g lamb mince
• 2 chorizo finely chopped
• 185g feta stuffed marinated green olives finely chopped
• 2 teaspoons smoked paprika
• 2 tablespoons olive oil
• 125g 1 2 cup whole egg mayonnaise
• 1 2 cup chopped fresh mint
• 6 round sourdough bread rolls split toasted
• 200g baby spinach leaves
• 100g pkt snow pea sprouts
• 1 bunch beetroot trimmed
• 185ml 3 4 cup red wine vinegar
• 155g 3 4 cup firmly packed brown sugar
• 1 cinnamon stick

The Instruction of lamb and chorizo burger

• to make the beetroot relish place beetroot in a saucepan cover with water bring to the boil over medium heat reduce heat to medium low simmer for 35 40 minutes or until tender drain cool peel finely chop
• place the beetroot vinegar sugar and cinnamon in a saucepan over medium heat bring to the boil reduce heat to low cover simmer stirring occasionally for 25 30 minutes or until mixture thickens and liquid is almost absorbed discard the cinnamon mash until a coarse paste forms transfer to a bowl
• combine the mince chorizo olive and paprika in a bowl divide into six portions and shape each portion into a patty transfer to a plate cover and place in the fridge for 30 minutes
• heat the oil in a large non stick frying pan over medium heat cook the patties for 5 6 minutes each side or until browned and cooked through
• combine mayonnaise and mint in a bowl divide among roll bases top with spinach snow pea sprouts patties and beetroot relish top with remaining roll

Nutritions of Lamb And Chorizo Burger

calories: 725 843 calories
calories: 41 grams fat
calories: 11 grams saturated fat
calories: 50 grams carbohydrates
calories: 35 grams sugar
calories: n a
calories: 37 grams protein
calories: 110 milligrams cholesterol
calories: 995 35 milligrams sodium
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calories: nutritioninformation