Serves 2
Ingredients:
For the burgers:
- 2 HECK Lamb Burgers
- 2 brioche buns
- 1 tsp white miso paste
- 100g unsalted butter, softened
- 1 tsp soy sauce
For the slaw:
- ½ white cabbage
- 100g sugar snap peas
- 50g broad beans
- 1 tbsp lime juice
- 1 tbsp sesame oil
To serve:
- Kimchi (optional, as a topping or on the side)
Method:
1) Start by making the miso butter. In a small bowl, combine the softened butter with the miso paste and soy sauce, stirring until smooth and well mixed.
2) Next, prepare the lamb burgers. Brush each patty with a generous amount of the miso butter, then place them on a hot grill or pan. Continue to baste with more miso butter as they cook, turning once or twice until they're cooked all the way through and beautifully glazed.
3) While the burgers are cooking, make the slaw. Finely shred the cabbage and thinly slice the sugar snap peas. Combine them in a bowl with the broad beans, then drizzle over the lime juice and sesame oil. Toss everything together until evenly coated.
4) To assemble, lightly toast the brioche buns. Place a burger on the bottom half of each bun, add a spoonful of kimchi if you like, and top with a handful of the fresh slaw. Close with the top bun and serve immediately.