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Lamb Patty:

  • Lamb, minced(125g per burger) 500 g
  • Knorr Chicken Stock Granules
    Knorr Chicken Stock Granules
    10 g
    Added to cart: Knorr Chicken Stock Granules
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    5 g
    Added to cart: Robertsons Veggie Seasoning
  • Onions(finely diced) 25 g
  • Bread crumbs,dried 25 g
  • Rosemary, fresh(chopped) 1 g
  • Eggs, large (class A) 1 pc

To Make the Dressing:

  • Hellmann's Original Mayonnaise 3.57kg
    Hellmann's Original Mayonnaise 3.57kg
    100 g
    Added to cart: Hellmann's Original Mayonnaise 3.57kg
  • Mint (finely chopped), fresh chopped 10 g
  • Cumin (ground)(pinch to taste) 1 g
  • Garlic, crushed(pinch to taste) 1 g
  • Burger buns4 no

To Assemble the Burger:

  • Snow peas/ Mange tout(blanched) 8 g
  • Asparagus(blanched) 8 g
  • Cheese, Brie(sliced) 20 g
  • Spinach, baby leaves 40 g


  1. Lamb Patty:

    • Season the lamb mince with the Knorr Chicken Stock Granules, Robertsons Veggie Seasoning, diced onion, bread crumbs chopped rosemary and egg. Divide into 4 portions and shape into burger patties.
    • Heat a pan with oil and fry the burger patty on both sides at a medium heat.
  2. To Make the Dressing:

    • In a bowl, mix together the Hellmann’s Original Mayonnaise, fresh mint leaves, cumin and garlic.
    • Slice the 4 burger buns open and lightly toast.
  3. To Assemble the Burger:

    • Place the Hellmann’s Original Mayonnaise on the base of the burger with the blanched sugar snaps and green asparagus.
    • Place the lamb burger patty on the green vegetables.
    • Top with brie and baby spinach leaves