Moutere Inn Kiwi Lamb Burger

11:30 am on 25 February 2013


To make 3 standard or 4 small patties

  • 500g minced shoulder of lamb (ask your butcher to mince for you) Max 15% fat
  • Half a teaspoon of cayenne pepper
  • 1 tablespoon of chopped parsley
  • 1 teaspoon of Dijon mustard
  • Pinch of salt/ pepper
  • 1 heaped tablespoon red onion (sweated without colour)
  • 1 small free range egg yolk

For the burger

  • sourdough bun
  • mint mayonnaise (mint mayonnaise is made using freshly chopped mint, mayonnaise of your choice, salt and pepper to taste)
  • vine tomato
  • cos lettuce


Finely dice onion - sweat down (no colour), allow to cool and once cold mix with all the above ingredients.

Rest mix for 1 hour.

Divide mix into evenly sized patties.

Shallow fry the patties in hot oil (cooked medium is 2 minutes each side on medium heat).

To build the burger:

Cut sourdough bun.

Spread mint mayonnaise on base.

Add sliced vine tomatoes and lettuce.

Put the patties on top and lastly the burger lid.

We serve with a bamboo stick to hold burger in place.

From Nine To Noon

Find a Recipe

or browse by title