It’s the national holiday where sun-baking is essential, the wine is on ice and smoke scent of barbecues wafts through neighbourhoods everywhere. For an update on the traditional snag and salad, try this tasty lamb burger with fresh Australian eggs, topped with chunky tomato chutney. Yum…
Many hungry mouthes to feed? No problem. You’ll have change to spare after each burger from a $5 note, and for that price, there’s no excuse not to make your own all year round!
Australia Day Lamb Burger with Poached Egg and Tomato Chutney
Serves: 4
Cost per serve: $3.24
Preparation Time: 10 mins
Cooking Time: 10 mins
Ingredients:
500g Lean lamb mince
1 Egg
¼ bunch Mint (chopped)
1 small Onion (diced)
½ cup Bread crumbs
4 Damper rolls
½ Iceberg lettuce (sliced)
4 Eggs (semi soft poached)
4 tbsp Tomato chutney
Method:
- Place lamb mince into a bowl add egg, mint, onion and crumbs, mix well.
- Divide mixture into four equal amounts and form into patties.
- Grill gently on a BBQ or pan fry until cooked.
- Split rolls in half, top bottoms of rolls with equal amounts of lettuce, then patties, poached eggs, tomato chutney and finish by adding the top of bun.
Cooking tips: Add sliced low-fat cheese for extra flavour.
Serving size: 310 grams
