Moroccan Lamb and Macadamia Burgers

Makes 4 Burgers

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Categories: Mains

Ingredients

Lamb Burger
1 ¾ lbs (800g) ground lamb
½ cup diced macadamias (style 3–5)
1 shallot, peeled and diced
½ tablespoon capers
½ teaspoon each ground coriander and
cinnamon
¼ cup chopped fresh parsley
Soft goat cheese, lettuce and bread of
choice, to serve

Harvest Fruit Relish
1 tablespoon oil
1 red onion, diced
¹⁄₃ cup macadamia halves and wholes
(style 2–4)
3 plums, peaches or nectarines, diced
3 tablespoons sugar
2 tablespoons fresh rosemary leaves
¼ cup red wine vinegar
¼ cup red wine
Salt and pepper, to taste

Method

To make burgers, combine all ingredients in a bowl and mix well. Season to taste and
refrigerate at least 1 hour to allow flavours to develop.

To make relish, heat oil in a saucepan and cook onion and macadamias over medium heat for 2 minutes. Add fruit and cook 2–3 minutes longer. Add remaining ingredients and cook until liquid is absorbed and relish is thick and glossy. Keep warm or chill for use when needed.

Preheat barbecue or grill pan and brush with oil. Cook burgers as desired.

Spread bread with goat cheese, top with the lettuce and burger and spoon over the warm or cold relish.

Wine suggestion: A South Australian Shiraz would be perfect, full flavoured Syrah or
even Merlot.