Kiwi Lamb & Bacon Jam Burger
SERVES
4
PREP TIME
10 mins
COOK TIME
40 mins
INGREDIENTS
- 4 Brioche Gourmet Brioche Burger Buns
- 8 rashers Farmland Streaky Bacon
- 4 Better Eggs size 8 eggs
- Bacon Jam*
- 4 Mainland Cheese slices
- Baby Beets, sliced
- Lettuce
- Tomato sauce
- Dot’s Canola Oil Cooking Spray
Bacon Jam
- 500g Farmland streaky bacon, diced
- 4 onions, diced
- 2 cloves garlic, crushed
- ⅓ cup apple cider vinegar
- ½ cup brown sugar
- ¼ cup runny honey
- 1 tsp chilli powder, optional
Calories
1127
Carbs
60g
Sugar
22.5g
Protein
65.7g
Fat
75.1g
*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
- Preheat the barbecue hotplate and place the brioche burger bun halves face down to toast slightly. Set aside once they are toasted.
- Spray the hotplate with some cooking oil and cook the lamb patties according to the packet instructions. Set them aside and fry the rashers of bacon until crisp. Remove the bacon to a plate.
- Break the eggs onto the hotplate and cook until just the way you like them.
- Assemble the burgers: Spread the bottom half of the buns with some bacon jam. Place one of the lamb patties, a slice of cheese, some lettuce, beetroot and a fried egg on each one. Top with another lamb pattie and two slices of bacon, and give it a good squirt of tomato sauce.
- Place the other half of the burger bun on top and enjoy a blast from the past with your Kiwi Lamb Burger!
Bacon Jam
- Cook bacon in a deep non-stick wok or large pan over medium high heat. Transfer bacon to a paper towel-lined plate. Discard most of the bacon fat but leave about one tablespoon in the pan.
- Reduce heat to low. In the same pan add onions to cook slowly, stirring often until well caramelised. This will take 15–20 minutes.
- Stir in garlic, brown sugar, honey, vinegar, chilli powder and cooked bacon. Bring to a simmer then reduce heat to low. Cook for 8–10 minutes until thickened and ‘jammy’.
- Transfer to a jar and serve, or store in the fridge for up to 3 days.
Tip: After storing in the fridge you may need to gently heat the jar of bacon jam before serving.
