Lamb burger with balsamic onions
lean lamb mince
1 clove(s), crushed
2 medium, thickly sliced
white bread roll
200 g, (4 x 50g), split, toasted
baby spinach leaves
2 cup(s), (40g) to serve
1 medium, cut into ribbons
1 x 3 second spray(s)
- Place mince, garlic and cumin in a large bowl. Season with salt and pepper. Mix until well combined. With damp hands, shape mixture into 4 patties. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook patties for 3-4 minutes each sideor until golden and cooked through. Transfer to a plate. Set aside, loosely covered.
- Cook onion in same pan over high heat, stirring, for 2-3 minutes.Season with salt and pepper. Add vinegar and cook, stirring, for a further 2 minutes or until caramelised.
- Spread roll bases with chilli sauce. Top with spinach, carrot, patties and balsamic onion. Cover with roll tops.