Lamb Burger Merino C. School


Thermo Tomato Chutney

850g    Cherry Tomatoes

2           small brown Onions

2           small apples

150g     raw sugar

200g    Sultanas

150g     white vinegar

220g    water

.5 tsp   ground paprika

15g       cornflour to thicken

Lamb Patty

500g    minced lamb

2           slices of white bread

3/4c     milk

1           clove garlic, crushed

1tbls    screaming seeds Greek herb mix

Potato and Beetroot Rosti

500g    grated potato

250g    grated beetroot

1           french shallot

1/4c     plain flour

2          eggs, beaten

            Sea salt and black pepper

Herbed Yoghurt Cheese

500g    Greek Yoghurt

1tsp      sea salt

2tbls    finely chopped Parsley and oregano


Thermo Tomato Chutney
  • Chop onions and apples speed 7, 5sec
  • Add tomatoes and blitz
  • Add sugar, sultanas, vinegar, water and paprika - mix reverse speed 5, 5sec
  • Cook 100 degrees, 20 mins, reverse speed 1 (remove MC)
  • Add cornflour if required
  • Cook 100 degrees further 10 min, reverse speed 1. Sterile jars
Lamb Patty
  • Tear the bread into a small bowl and cover with the milk.
  • Mix to break up the bread into a paste.
  • Add to lamb with garlic and herb mix.
  • Mix well.
  • Form into patties and shallow fry until cooked through.
Potato and Beetroot Rosti
  • Squeeze as much moisture from the grated vegetables as possible.
  • Add finely chopped French shallot and all other ingredients.
  • Mix well.
  • Shallow fry large spoonful in a generous amount of olive oil.
  • Shape into patties.
  • Patties should be cooked through and light brown.
Herbed Yoghurt Cheese
  • Mix the salt with the yoghurt. Pour into clean cheese cloth and hang over a colander for 1-2 days in the fridge.
  • Mix herbs through the cheese.
Recipe Creators

The whole school was involved (Grades Foundation to 6 = 14 students)

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