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Spanish lamb burgers

  • 0:30 Cook
  • 4 Servings


  • 1 slice bread
  • 1/4 cup milk
  • 500g Coles Australian Lamb Mince
  • 2 tbsp chopped flat-leaf parsley
  • 2 tsp smoked paprika
  • 2 tbsp olive oil
  • 1 red capsicum, cut into strips
  • 1 red onion, cut into wedges
  • 1 chorizo, thickly sliced on the diagonal
  • 4 Coles Stone Baked Ciabatta Rolls, split, toasted
  • 1/3 cup aioli
  • 120g mixed leaves
  • Fries, to serve (optional)


  • 1
    Place sliced bread on a small plate. Pour over milk. Let stand for 2 mins, then squeeze out excess. Tear into small pieces and place in a large bowl. Add mince, parsley and paprika. Season. Use your hands to combine, then divide into 4 portions and shape each portion into 11cm-wide patty.
  • 2
    Heat half the oil in a large frying pan over medium-high heat. Cook capsicum for 5-6 mins or until tender and lightly charred. Transfer to a plate. Cook onion, stirring, for 3 mins or until tender and lightly charred. Transfer to a plate. Wipe pan clean with paper towel. Heat remaining oil in pan. Cook chorizo for 2-3 mins or until browned and crisp. Transfer to a plate. Reduce heat to medium. Cook patties for 4-5 mins each side or until cooked through.
  • 3
    Spread roll bases with half the aioli and divide among plates. Top with one-third of the salad leaves, the chorizo and half the capsicum and onion. Top each with a patty, a little more onion, the remaining aoli and the roll tops. Toss the remaining capsicum, onion and salad leaves in a large bowl. Serve burgers with salad and fries.

Source: taste.com.au


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