Free-Range Lamb Burger

Makes 4 burgers using 4 × 150 g free-range lamb patties

You’ll need

• 4 free-range lamb patties
• 4 seeded brioche buns
• 4 slices cheddar
• Rocket and thinly sliced red onion
• Homemade pickles, caramelised onions, roast garlic aioli and herb labneh

For the toppings

Quick pickles: Mix ½ thinly sliced cucumber with ¼ cup vinegar, ¼ cup water, 1 tbsp sugar and ½ tsp salt. Leave for 30 minutes.

Caramelised onions: Slowly cook 2 sliced onions in 1 tbsp butter for 25–30 minutes until soft and golden.

Roast garlic aioli: Roast a head of garlic at 180°C for 35–40 minutes. Squeeze a few soft cloves into ½ cup mayonnaise with 1 tsp lemon juice.

Herb labneh: Mix ½ cup labneh with 2 tbsp chopped parsley and mint and a squeeze of lemon.

Assemble the burgers

Cook the lamb patties according to the pack instructions, adding cheddar just before they’re done. Toast the buns, then layer with aioli, rocket, a cheesy lamb patty, red onion, pickles and caramelised onions. Spread herb labneh on the top bun and serve.