Lamb
Given a lick of fiery heat from the cult condiment gochujang, a Korean-style fermented chilli paste, and tang from a crisp veggie pickle, you'll impress yourself with these delicious lamb burgers. If you're not a spice fan, simply serve the gochujang separately.
Thinly slice spring onions, keeping white and green parts separate. Place white spring onion, lamb mince, ¼ tsp salt and pepper in a bowl and mix well to combine. Shape into 2 burger patties.
Thinly slice radishes. Peel and thinly slice carrot into rounds. Place vinegar in a medium bowl with a good pinch of salt. Add radish and carrot and toss to combine. Set aside to pickle while you prepare cabbage.
Thinly slice cabbage. Place mayonnaise and gochujang in a small bowl and mix to combine.
Heat a large frypan over medium-high heat. Add buns, cut-side down, and toast for 30 seconds or until lightly toasted.
Wipe out frypan. Return pan to medium-high heat with oil. Add patties and cook for 3–4 minutes each side or until cooked through.
Add cabbage and green spring onion to bowl with pickled carrot and radish and toss to combine. Spread gochujang mayonnaise over each bun base. Top with some pickle and patties. Spread the top bun with a little more mayo and serve with extra salad on the side.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
