Ingredients
- Lamb roasted onion & coriander burger 224g 1
- Gourmet sourdough bun 1
- Zorba delicacies tzatsiki 25g
- Red cabbage 15g
- Stokes cider & horseradish mustard 20g
Method
- Chargrill the lamb burger allowing the fat to drip away until the centre reaches 75oC, allow to rest, season the burger after cooking.
- Toast the sour dough bun well.
- Mix the tzatsiki and shredded red cabbage together to make a pink slaw.
- Place in this order on the base of the toasted bun - cider & horseradish mustard, cooked burger, tzatsiki slaw.
- Put the burger top on and skewer with a long paddle, place on a lined board with a basket of rustic chips.
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