I decided to try these fairly new burger patties from Silver Fern Farms, they're a little bit different, and they have recipes that complement each flavour.

Today I have gone for the Lamb & Kawakawa ones, they didn't quite have the peppery kick I was hoping for but were pleasant none-the-less.

Lamb & Kawakawa Herb Burgers with Caramelised Pineapple & Asian Slaw

Ingredients

• 4 Silver Fern Farms Lamb and Kawakawa Herb Burgers $14.99/4pk

• Olive oil, for brushing $5.79/500ml

• 4 burger buns, split in half and toasted $3.59/6pk

• Crispy shallots, to serve $7.99/kg

CARAMELISED PINEAPPLE

• 1 Tbsp lime juice

• 1 Tbsp grated palm sugar $3.09/260g

• 1 Tbsp fish sauce $1.79/205ml

• 4 slices fresh pineapple $3.45/whole

SLAW

• 1 cup thinly sliced red or green cabbage (or a mixture) $2.99/half

• 1 small carrot, julienned $2.29/kg

• 2 spring onions, sliced $1.79/bunch

• ¼ cup chopped coriander $3.49/plant

• ¼ cup Japanese mayonnaise $3.39/250g

• 2 tsp wasabi or to taste $2.79/43g

• Finely grated zest and juice of 1 lime $0.57ea

Method

Remove Silver Fern Farms Lamb and Kawakawa Herb Burgers from the fridge and allow to bloom for 10 minutes at room temperature.

To prepare caramelised pineapple, combine the lime juice, palm sugar and fish sauce in a medium bowl. Add pineapple, stir to coat then set aside to marinate while preparing the remaining ingredients.

The fish sauce doesn't smell very pleasant but this fades as you cook it.

To prepare the slaw, place red or green cabbage, carrot, spring onions and coriander in a bowl. In another bowl, combine the Japanese mayonnaise, wasabi, lime zest and juice.

I couldn't find Japanese mayonnaise so I substituted with salad cream, as long as it's made with egg yolks and not whole eggs it should work.
This dressing actually tastes amazing.

Preheat a barbecue on high. Brush burgers with olive oil then cook for 3½ minutes each side, or until cooked through (cook for 4 minutes each side if cooking on the stovetop).

Barbecue, chargrill or pan-fry the pineapple for 3-4 minutes until golden and tender, turning frequently.

To serve, combine slaw and dressing. Place a burger onto each toasted bun base. Top with a slice of grilled pineapple and some slaw.
Sprinkle with crispy shallots and top with a toasted bun top.

Overall these were really delicious, I may try one of the other flavours at a later date.

Next time we go outside for a little while and I'll show you a taste of what this beautiful city of mine has to offer.
Until then have a great day and stay safe out there. 😁