Lamb, Herb and Parsnip Burgers on Garlic Toast With Tomato and Salad
Recipe By :New Zealand Lamb ad
Serving Size : 6
1 3/4 pounds minced lamb
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh basil
1 1/2 teaspoons salt
4 spring onions -- finely sliced
12 ounces parsnips -- peeled, diced and-- boiled in salted water until tender
5/8 cup olive oil
6 large baguette slices -- about 1 inch thick, -- cut at an angle
4 garlic cloves -- crushed
mixed salad greens
6 medium tomatoes
Mix together the lamb, sage, basil, salt, spring onions and cooked parsnips. Divide into 6 balls, then flatten out to about 1 inch thick.
Brush each side with olive oil.
Grill or chargrill the burgers for about 4-5 minutes on each side until cooked to your liking. Once they're done, keep them in a warm place whilst you toast or chargrill the bread.
Mix the remaining olive oil with the garlic. Brush the slices of toasted baguette generously with the garlic flavored oil. Top with the burgers and garnish with salad leaves and tomatoes. Delicious served with wholegrain mustard mixed with mayonnaise.
Description: "Everyone knows burgers are perfect for summer, no matter how short it is. These are quick and easy to prepare so that when the sun does eventually show its face, you can enjoy great food and great weather together. It's one of my favorite combinations." Source: "BBC Good Food May 2000"
Imported June 2000 by "Jennifer Sommerville"on May
31, 2000.
Recipe By :New Zealand Lamb ad
Serving Size : 6
1 3/4 pounds minced lamb
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh basil
1 1/2 teaspoons salt
4 spring onions -- finely sliced
12 ounces parsnips -- peeled, diced and-- boiled in salted water until tender
5/8 cup olive oil
6 large baguette slices -- about 1 inch thick, -- cut at an angle
4 garlic cloves -- crushed
mixed salad greens
6 medium tomatoes
Mix together the lamb, sage, basil, salt, spring onions and cooked parsnips. Divide into 6 balls, then flatten out to about 1 inch thick.
Brush each side with olive oil.
Grill or chargrill the burgers for about 4-5 minutes on each side until cooked to your liking. Once they're done, keep them in a warm place whilst you toast or chargrill the bread.
Mix the remaining olive oil with the garlic. Brush the slices of toasted baguette generously with the garlic flavored oil. Top with the burgers and garnish with salad leaves and tomatoes. Delicious served with wholegrain mustard mixed with mayonnaise.
Description: "Everyone knows burgers are perfect for summer, no matter how short it is. These are quick and easy to prepare so that when the sun does eventually show its face, you can enjoy great food and great weather together. It's one of my favorite combinations." Source: "BBC Good Food May 2000"
Imported June 2000 by "Jennifer Sommerville"
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