Neven Maguire Thai Style Lamb Burgers

INGREDIENTS

• 1 pack Simply Better Connemara Hill Lamb Fresh Irish Lamb Mince
• 2 Garlic Cloves, crushed
• 2.5cm Piece of Fresh Root Ginger, finely grated
• 1 Fresh Red Chilli, deseeded and finely chopped
• 1 Lemongrass Stick, very finely chopped
• 2 Tbsp. Chopped Fresh Coriander, plus extra sprigs to serve
• 1 Tbsp. Chopped Fresh Mint, plus extra springs to serve
• 1 Tbsp. Thai Fish Sauce

For the Sweet Chilli Mayo:

• 2 Tsp Simply Better Irish Made Sweet Chilli Sauce
• 4 Tbsp. Mayonnaise
• Sea Salt
• Freshly Ground Black Pepper

To Serve:

• 4 Simply Better Handmade Waterford Blaa
• 1 Tub of Simply Better Handmade Cucumber & Ginger Pickle
• Little Gem Lettuce Leaves

METHOD

1. Mix the mayonnaise and sweet chilli sauce in a bowl and season, set aside until required.
2. Heat a griddle pan over a high heat. Put the lamb mince in a bowl and add the garlic, ginger, chilli, lemongrass, coriander, mint and fish sauce, Season with plenty of pepper and mix well to combine, then divide the mixture into four portions and shape into patties.
3. Add the lamb burgers to the hot griddle and cook for 5 minutes on each side, until cooked through and lightly char the Blaa on the same pan.
4. To serve, add the lettuce to the bottom halves of the Blaa, then add some of the cucumber and ginger pickle, draining it from the liquid. Top each one with a lamb burger, then add the some extra pickle and some coriander and mint. Finish with the sweet chilli mayo and Waterford Blaa tops.