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4 Lamb Sriracha Burgers

Dhs. 60.00

Grass-fed Lamb Mince, Spice Mix and Sriracha

Trivia: Sriracha was invented by a woman named Thanom Chakkapak in a Thai town called Si Racha. It is most often used as a dipping sauce in Asia. It is predominantly made up of red Birdseye chilis, vinegar and garlic.

Weight: 4 Patties, 150 grams each

Cooking Methods: Pan Fry with a little ghee or tallow over high heat or Grill over a high open flame 4 minutes per side.

Technique:
- Keep the patties very cold
- Flip when charred on one side
- Do not overcook

Allergens

Mustard

Best Paired With

Sauce: Chimichurri
Condiments: Haloumi, Onions & Tomatoes
Sides: Mac & Cheese, Japanese Slaw
Bread: Potato Buns

Grass-fed Lamb Mince, Spice Mix and Sriracha

Trivia: Sriracha was invented by a woman named Thanom Chakkapak in a Thai town called Si Racha. It is most often used as a dipping sauce in Asia. It is predominantly made up of red Birdseye chilis, vinegar and garlic.

Weight: 4 Patties, 150 grams each

Cooking Methods: Pan Fry with a little ghee or tallow over high heat or Grill over a high open flame 4 minutes per side.

Technique:
- Keep the patties very cold
- Flip when charred on one side
- Do not overcook

Mustard

Sauce: Chimichurri
Condiments: Haloumi, Onions & Tomatoes
Sides: Mac & Cheese, Japanese Slaw
Bread: Potato Buns

Grass-fed Lamb Mince, Spice Mix and Sriracha

Trivia: Sriracha was invented by a woman named Thanom Chakkapak in a Thai town called Si Racha. It is most often used as a dipping sauce in Asia. It is predominantly made up of red Birdseye chilis, vinegar and garlic.

Weight: 4 Patties, 150 grams each

Cooking Methods: Pan Fry with a little ghee or tallow over high heat or Grill over a high open flame 4 minutes per side.

Technique:
- Keep the patties very cold
- Flip when charred on one side
- Do not overcook

Mustard

Sauce: Chimichurri
Condiments: Haloumi, Onions & Tomatoes
Sides: Mac & Cheese, Japanese Slaw
Bread: Potato Buns