The Greek god burger

Method Print recipe

1. Chargrill the lamb burger allowing the fat to drip away until the centre reaches 75^oC, allow to rest, season the burger after cooking.
2. Toast the sour dough bun well.
3. Mix the tzatsiki and shredded red cabbage together to make a pink slaw.
4. Place in this order on the base of the toasted bun - cider & horseradish mustard, cooked burger, tzatsiki slaw.
5. 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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