Name: Lamb burger with apricot chutney
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 cup dried apricots, coarsely chopped; 1/2 cup firmly packed brown sugar; 1/4 cup white balsamic; 1 fresh long red chilli, seeded, chopped; 1 red onion, coarsely chopped; 1 clove garlic; 2cm piece fresh ginger, peeled, chopped; 1/3 cup packaged dried breadcrumbs; 500 gram lamb mince; 1 tablespoon olive oil; 4 eggs, at room temperature; 4 slices ciabatta, toasted, buttered; 10 gram rocket leaves; thick potato chips, to serve

Ingredients

1 cup dried apricots, coarsely chopped

1/2 cup firmly packed brown sugar

1/4 cup white balsamic

1 fresh long red chilli, seeded, chopped

1 red onion, coarsely chopped

1 clove garlic

2cm piece fresh ginger, peeled, chopped

1/3 cup packaged dried breadcrumbs

500 gram lamb mince

1 tablespoon olive oil

4 eggs, at room temperature

4 slices ciabatta, toasted, buttered

10 gram rocket leaves

thick potato chips, to serve

Method

1.To make chutney: combine apricots, 1/2 cup water, sugar, balsamic and half the chilli in a saucepan over low heat. Cook and stir 2 minutes or until sugar dissolves. Increase heat to moderate; bring to the boil. Reduce heat; simmer, uncovered, 8 minutes or until apricots are tender and liquid has reduced. Remove from heat. Cool.

2.Meanwhile, using a food processor, process onion, remaining chilli, garlic and ginger until finely chopped. Transfer to a bowl. Add breadcrumbs and mince. Season. Mix well to combine. Shape into 4 patties.

3.In a frying pan, heat oil over moderate heat. Cook patties 4 minutes each side or until browned and cooked. Transfer to a heatproof plate. Cover with foil to keep warm. Wipe pan clean. Place pan over moderately low heat. Crack eggs into pan; fry 2-3 minutes or until cooked to your liking.

4.Place buttered toast on serving plates. Top with rocket, a patty, chutney and a fried egg. Serve with chips and remaining chutney.

You can use chicken, beef or pork mince if you prefer. If you have time, place patties on a plate and chill 15 minutes to firm before cooking. If you don’t have white balsamic, you can use lemon juice or white vinegar instead.
Note

Woman's Weekly Food

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Ingredients

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