Aussie Burger and Chips

    30 minutes

    Lamb burger with the lot and seasoned with Australian native herbs and spices. Serve it on Australia Day or anytime you want to show off your burger skills.


    New South Wales, Australia
    3 people made this

    Serves: 4 

    • 6 desiree potatoes
    • 1 small tin sliced beetroot
    • 1kg lamb mince
    • 1 teaspoon Wildfire Spice
    • 1 teaspoon Alpine Pepper
    • 2 egg yolks
    • 1/4 cup flour
    • some oil for fryinrg
    • 2 spanish onions, finely sliced
    • a generous pinch of salt
    • 1/4 bottle beer (optional) or some water
    • 1 loaf wattleseed and walnut bread (or plain bread)
    • 150g bacon or proscuitto
    • 1 fresh pineapple, peeled and thinly sliced (2 slices per serve)
    • 2 sweet vine ripened tomatoes
    • shredded lettuce of your choice
    • 100ml Mountain Pepper BBQ Sauce

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Cut the washed desirée potatoes into thick chunky chips and preheat hotplate or frying pan.
    2. Heat sunflower oil to 190°C, and lower the chips into the oil and fry for five to six minutes, until soft but not browned, then remove and allow to cool.
    3. Combine the lamb mince, Alpine Pepper, egg yolks, flour and beer. Mix well.
    4. Form the mince mix into patties and cook on hotplate or frying pan. Cook pattie to desired done-ness.
    5. Also begin to fry the bacon, the pineapple slices and the Spanish onions on the hotplate.
    6. Slice the tomatoes and toast the wattleseed and walnut bread.
    7. Remove the pattie, pineapple, bacon and Spanish onions from the grill.
    8. Heat the oil up to 200°C/400°F, then return the chips to the oil for two to three minutes. Remove and drain well, season with sea salt and Wildfire Spice.
    9. Construct the pattie on the wattleseed and walnut toasted bread, then bacon, onions, pineapple, tomatoes and shredded lettuce. Add a little Mountain Pepper BBQ sauce on top and place the other piece of wattleseed and walnut toasted bread as a sandwich.

    See it on my blog

    Recipe provided by Cherikoff Rare Spices

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