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Silver Fern Farms Lamb & Kawakawa Herb Burgers with Caramelised Pineapple & Asian Slaw

Silver Fern Farms Lamb & Kawakawa Herb Burgers with Caramelised Pineapple & Asian Slaw

The sweetness of pineapple perfectly complements the peppery bite of kawakawa in this tasty recipe, with asian slaw adding freshness and crunch.

Silver Fern Farms Lamb & Kawakawa Herb Burgers with Caramelised Pineapple & Asian Slaw

Makes 4

4 Silver Fern Farms Lamb and Kawakawa Herb Burgers
Olive oil, for brushing
4 burger buns, split in half and toasted
Crispy shallots, to serve

Caramelised Pineapple
1 tbsp lime juice
1 tbsp grated palm sugar
1 tbsp fish sauce
4 slices fresh pineapple

Slaw
1 cup thinly sliced red or green cabbage (or a mixture)
1 small carrot, julienned
2 spring onions, sliced
¼ cup chopped coriander
¼ cup Japanese mayonnaise
2 tsp wasabi or to taste
Finely grated zest and juice of 1 lime

  1. Remove Silver Fern Farms Lamb and Kawakawa Herb Burgers from the fridge and allow to bloom for 10 minutes at room temperature.
  2. To prepare caramelised pineapple, combine the lime juice, palm sugar and fish sauce in a medium bowl. Add the pineapple, stir to coat then set aside to marinate while preparing the remaining ingredients.
  3. To prepare the slaw, place the red or green cabbage, carrot, spring onions and coriander in a bowl.
  4. In another bowl, combine the Japanese mayonnaise, wasabi, lime zest and juice.
  5. Preheat a barbecue on high. Brush the burgers with a little olive oil then cook for 31/2 minutes each side, or until cooked through (cook for 4 minutes each side if cooking on the stovetop). Barbecue, chargrill or pan-fry the pineapple for 3-4 minutes until it is golden and tender, turning frequently.
  6. To serve, combine the slaw and dressing. Place a burger onto each toasted bun base. Top with a slice of grilled pineapple and some slaw. Sprinkle with crispy shallots and top with a toasted bun top.
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