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Ingredients

  • 500 gram Whole baby beans
  • 1 tablespoon Dijon mustard
  • tablespoon Olive oil
  • 1 Onion (thinly sliced)
  • 10 small slice Pork rack roast
  • 10 small Sliced basil
  • 2 cup Dill fronds (shredded)
  • 10 slice vanilla essence
  • Metal or wooden skewers (to serve)
  • For: 10 serving
  • Preparation: 10 min
  • Cooking: 30 min
  • Ready in: 40 min

Instructions

  1. Combine the lamb with the mustard and some salt and pepper and mix to combine. Form into 10 patties and refrigerate for 30 minutes.
  2. Place 1 tbsp of olive oil into a frying pan over a moderate heat and add the sliced onion. Cook for 15-20 minutes or until nicely coloured and crispy, stirring every now and then.
  3. Preheat a char grill or barbecue to moderately high. Brush the patties with the remaining oil and cook for 2 ½ minutes. Turnover, place a cheese slice on top of each patty and cook for a further 2 ½ minutes or until cooked through. Set aside.
  4. Top the bottoms of the buns with the lettuce and tomato, then place a patty on top. Add the onions and a squirt of sauce. Place the lids on top and serve.