Mini Lamb & Bacon burgers 4 lamb burger patties 450 g rindless back bacon 2.5 ml sunflower oil 13 mini dinner rolls (or gluten free rolls) 40 g sweet chilli and cream cheese dip 40
Mini Lamb & Bacon burgers
- 4 lamb burger patties
- 450 g rindless back bacon
- 2.5 ml sunflower oil
- 13 mini dinner rolls (or gluten free rolls)
- 40 g sweet chilli and cream cheese dip
- 40 g peppadew dip
- 20 g rocket leaves
- 2 gherkins (sliced thinly or)
- 3 peppadews (sliced in half)
- 13 small skewer sticks
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Preheat the oven to 200°C
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Lightly oil a baking dish
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Using a circular mould with a diameter of about 5 cm cut out smaller patties
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Tightly wrap each patty in a piece of bacon
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Place the bacon patties in the baking dish and cook for 7 minutes
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Turn each bacon patty over and cook for a further 10 minutes; allow to cool for 5 minutes
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Cut the rolls in half, spread the top and bottom half of 6 rolls with sweet chilli cream cheese and the other 5 rolls with peppadew dip
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Place 3 rocket leaves on the bottom half
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Place the bacon patty on top of the rocket leaves
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Place a slice of peppadew on the rolls with peppadew dip and the gherkin on top of the rolls with the sweet chilli dip
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Close the roll and secure with a small skewer stick
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Serve immediately