Lamb Burgers with Chilli Crisp & Smashed Cucumber
SERVES
4
PREP TIME
15 mins
COOK TIME
20 mins
This lamb burger brings the heat. Juicy lamb patties get a fiery kick from chilli crisp, balanced by a cool smashed cucumber topping. It’s bold, fresh, and perfect for busy kitchens wanting to spice up their burger game. Easy to prep, big on flavour—ideal for cafés, pubs, or anyone after a standout menu item.
INGREDIENTS
- 4 burger buns
- ½ telegraph cucumber halved lengthwise and deseeded
- ½ tsp salt
- 1½ tbsp rice vinegar
- 1 tsp brown sugar
- 2 tsp sesame oil
- 2 tbsp chilli crisp
- 4 tbsp kewpie mayonnaise
- 150 g bag of Asian slaw
Calories
608
Carbs
45.1g
Sugar
11.2g
Protein
23.2g
Fat
35.3g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- Place the cucumber halves cut side down on a chopping board and use the flat side of a large knife to gently smash them until they crack and split. Cut into chunky bite-sized pieces. Toss in a bowl with salt and set aside for 10 minutes. Drain excess liquid.
- Add the rice vinegar, sugar and sesame oil. Stir well and chill while preparing the burgers.
- Heat a pan or BBQ over medium heat and cook the Angel Bay lamb burgers as per packet instructions.
- Tip the slaw into a bowl and toss to combine.
- Spread the kewpie mayonnaise on the inner side of the buns.
- Add a pile of slaw to the base of each bun then top with a lamb burger. Spoon over smashed cucumber and chilli crisp. Top with the bun lid.
