Recipe
Mini Lamb Burgers with Sticky Grape Tomato Jam
6 Serves | 20MINS Prep Time | 30 MINS Cook Time | 17 Ingredients |
Ingredients
- 200g Grape Tomatoes
- 1 Baby Cos Heart
- 100g Grape Tomatoes
- 2 tbsp white onion, diced
- 1 clove garlic, crushed
- 500 grams lamb mince
- 1 tbsp tomato paste
- 1 pinch each sea salt and black pepper
- 12 small dinner rolls, (approx 4cm wide)
- butter, for spreading (optional)
- 12 small slices bacon, rindless
- 50ml barbeque sauce
grape tomato jam
- ½ brown onion, sliced
- 1 clove garlic, crushed
- 1 tbsp sugar
- 1 tsp wine vinegar
- 1 tsp tomato paste
Method
- Halve half of the grape tomatoes and place on a baking tray, cut side up. Cook at 100C for 2 hours. Cool. Reserve remaining grape tomatoes until ready to serve.
- Meanwhile, in a bowl, combine mince, onion, garlic, tomato paste, salt and pepper. Form into small burgers and refrigerate until use.
- For jam, simmer all ingredients for 10 minutes. Stand to cool.
- When ready to cook, halve rolls and place under a grill to toast. Spread with butter (optional).
- Grill lamb burgers and bacon for 7-8 minutes, until cooked.
- Slice the remaining grape tomatoes. Spread barbecue sauce on 12 roll halves (the bases) and top with a cos lettuce leaf. Layer with oven-dried grape tomatoes, burger, bacon, tomato jam and a slice of fresh grape tomato.
- Top with remaining rolls (lids) and serve garnished with any remaining fresh grape tomato halves.