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Chargrilled lamb and macadamia burger with macadamia aioli

chargrilled lamb and macadamia burger with macadamia aioli

serves
4

Chargrilled lamb and macadamia burgers

INGREDIENTS

500g lamb mince
1 brown onion, grated
2 garlic cloves, crushed
2 teaspoons ground lemon myrtle
1 tablespoon mint jelly
1 red chilli, seeded, finely diced
1 tablespoon rosemary leaves, finely diced
1 egg yolk
1 cup macadamias, finely chopped
2 tablespoons flat leaf parsley
salt and pepper to taste
¼ cup macadamia oil
6 sourdough rolls, cut in half

METHOD
For the burger, place all the ingredients, except the oil and rolls into a large bowl and mix with your hands until well combined. Divide the mixture into 6 patties. Cover and place in the fridge for 30 minutes. 

Preheat a chargrill or barbecue to a medium-high heat, brush the patties with macadamia oil and cook for 3-4 minutes each side or until cooked through. Toast the rolls and spread with macadamia aioli, top with lamb patties and the rocket, beetroot, feta salad.

Macadamia aioli

INGREDIENTS

1 clove garlic
salt and pepper
1 egg yolk
1 teaspoon Dijon mustard
200-300ml macadamia oil
lemon juice to taste

METHOD
For the aioli, crush garlic and place in a bowl. Add a pinch of salt and pepper, the egg yolk and mustard and whisk until well combined. Add a few drops of oil, whisking constantly, until the mixture starts to thicken. Slowly pour in the remaining oil in a thin, steady stream, whisking constantly, until combined and the texture is thick and creamy. Add lemon juice 1 tablespoon at a time until the desired zing is reached, set aside.

Rocket beetroot feta salad

INGREDIENTS

2 big handfuls of rocket
100g Greek feta, crumbled
1 beetroot, cooked, peeled and thinly sliced
1 tomato, thinly sliced 

METHOD

Use these salad ingredients to build your burger or toss together for salad on the side

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Categories: everyday

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