A Dish and A Bev

Recipe and image:  Sibaya Casino & Entertainment Kingdom

Yield: 3 portions (3 mini burgers)

Asian lamb patties

Ingredients

·       300g Lamb deboned cubed

·       1 Tbsp Soy sauce

·       1 tsp Grated ginger

·       1 Garlic clove, minced

·       1 Tbsp Spring onion, finely chopped

·       1 tsp Sesame oil

·       1 tsp Honey

·       ½ tsp Chilli flakes (optional)

·       Salt & pepper to taste

·       1 Tbsp Cornflour

·       250ml Water

·       Fresh coriander, chopped

Method

·       Cut the large lamb pieces into small cubes.

·       In a bowl, combine all ingredients and mix gently, then set aside for 15 minutes

·       Heat a pan on medium-high with a little oil.

·       Cook lamb cubes for 3–4 minutes per side until caramelised and cooked through.

·       Mix the cornflour with water to make a runny mixture.  Add to the lamb and cook on low heat for 20 minutes until tender.

·       Set aside before assembling.

Pineapple Salsa

Ingredients

·       ½ Cup fresh pineapple, small dice

·       1 tsp chilli, finely chopped (optional)

·       Juice of ½ lime

·       Pinch of salt

Method

·       Combine all ingredients in a bowl.

·       Taste and balance – should be sweet, acidic, and slightly spicy.

·       Chill until serving.

Assembly

Ingredients

·       3 Mini brioche buns (toasted)

·       3 Lettuce leaves

·       6 Tomato slices

·       6 Onion ring slices

·       3 Tbsp Mayonnaise

·       2 Cocktail dill cucumbers

Method

·       Spread mayonnaise on the base of each bun.

·       Add fresh lettuce, tomato, sliced tomato, sliced onion and pickles.

·       Place the hot lamb mix onto each bun.

·       Spoon pineapple salsa on top.

·       Add a touch of fresh herbs.

·       Close bun and serve immediately.

Chef’s Tip:

·       Glaze the lamb patties with a soy-honey reduction for shine and depth.