Dilmah Seven Star TeaDilmah Seven Star Tea

Lamb Burger with Peppermint Cinnamon and Clove Chutney

Food : Main Courses

Lamb Burger Pattie

Ingredients

  • 1kg Coarse Lamb, minced
  • 2 Onions, medium, thinly sliced
  • 2-3 tablespoons of chopped Parsley Leaves
  • 1 teaspooon Salt and freshly ground Black Pepper
  • Pinch of allspice (optional)
  • 3-4 tablespoons Roasted Pine Nuts (optional)
  • tablespoon chopped Peppermint

Method

  • Chop onions, parsley and mint and mix with the minced lamb
  • Add salt, pepper, all spice, pine nuts and mix everything together
  • Shape the meat into  patties and set aside
  • Cook the patties on a grill or pan, turning occasionally until they are well browned on all sides
  • Serve immediately in a brioche bun with Peppermint Cinnamon and Clove chutney, Asian slaw and sliced tomatoes
  • The range of Dilmah Tea used

    • Dilmah t-Series Designer Gourmet Teas

    The variety of Dilmah Tea used in the recipe

    • t-Series Peppermint, Cinnamon and Clove
    Asian slaw

    Ingredients

    • 2 Cups Wombok Cabbage, finely shredded
    • 1 Small Carrot, peeled and shredded or finely grated
    •  6 Snow Peas, trimmed and thinly sliced on the diagonal
    • ½ cup Coriander Leaves
    • ½ cup Mint Leaves
    • 2 Green Shallots, thinly sliced on the diagonal
    • ¼ cup Rice Vinegar
    • 2 tbsp Castor Sugar
    • 2 tbsp Fish Sauce
    • 1 Garlic Clove, finely chopped
    • 1 Small red chilli, seeded and finely diced

    Method

    1.       In a large mixing bowl toss together cabbage, carrot, snow peas, herbs and shallots.

    2.       Combine rice vinegar, sugar, fish sauce, garlic and chilli in a jar and shake until sugar has dissolved.

    3.       Just before serving toss the dressing through the slaw ingredients

    The range of Dilmah Tea used

    • Dilmah t-Series Designer Gourmet Teas

    The variety of Dilmah Tea used in the recipe

    • t-Series Peppermint, Cinnamon and Clove
    Peppermint cinnamon and clove chutney for burger

    Ingredients

    ·         12 Ripe Plums, seeds removed and chopped

    ·         ½ Medium Brown Onion, chopped

    ·         3 tbsp Lime Juice

    ·         1 tbsp Balsamic Vinegar

    ·         1 stick Cinnamon Quill

    ·         2 tbsp Sugar

    ·         1 tsp Oil

    ·         2 tsp Dilmah Peppermint Cinnamon and Clove tea

    ·         4 Cloves

    ·         Salt to taste

    ·         1 cup Water

    ·         50g picked Peppermint

    Method

  • Fry the onion till translucent
  • Put in the chopped plums and stir, then add the cinnamon, tea, cloves, balsamic vinegar, lime juice and salt. Stir well.
  • Let the plums soften a little, then add the water and cook on med-high temperature until the plums disintegrate.
  • When the plums have cooked down to a fairly thick sauce, add the sugar and let it simmer for 3-4 minutes
  • Remove from the heat and add the chopped peppermint
  • Let cool and store in the fridge.
  • The range of Dilmah Tea used

    • Dilmah t-Series Designer Gourmet Teas

    The variety of Dilmah Tea used in the recipe

    • t-Series Peppermint, Cinnamon and Clove

    Created by : Peter Kuruvita