Yield: 4 servings
|1 \N||500 g pack New Zealand Ground Lamb|
|15 millilitres||Fresh mint; chopped (1tbsp)|
|5 millilitres||Lime zest; (1tsp)|
|5 millilitres||Lemon grass; chopped (1tsp)|
|1 small||Onion; chopped|
|2 \N||Red chillies; deseeded and|
|\N \N||; chopped|
|1 \N||Clove garlic; chopped|
|15 millilitres||Lime juice; (1tbsp)|
|15 millilitres||Blue Dragon Thai Fish Sauce; (1tbsp)|
|15 millilitres||Bart Spices Red Thai Curry Paste; (1tbsp)|
|4 \N||Pitta bread to serve|
|1 \N||110 g pack Waitrose Leaf Salad with Herbs|
Combine all the ingredients, except the pitta and salad leaves, in a large bowl and mix well. Shape into 8 rounds.
Pan fry each side gently for 4-5 minutes until brown and thoroughly cooked or until the juices run clear and there is no pink meat. Drain on kitchen paper.
Lightly moisten the pittas and warm gently in the oven. Split open to form a pocket and fill each with a little leaf salad tossed in vinaigrette.
Place two burgers inside each pitta, garnish with fresh coriander and slices of lime.
Converted by MC_Buster.
NOTES : Burgers for grown-ups! Flavoured with traditional Thai ingredients, including chilli, lemon grass and lime juice, these burgers take minutes to prepare and cook. Serve them as a light lunch or supper.
Converted by MM_Buster v2.0l.