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Lamb Patty:

To Make the Dressing:

To Assemble the Burger:

  • Snow peas/ Mange tout(blanched) 8.0 g
  • Asparagus(blanched) 8.0 g
  • Cheese, Brie(sliced) 20.0 g
  • Spinach, baby leaves 40.0 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‚Äôs 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‚Äôs 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