• 800g lamb shoulder, diced
    • 2 tsp baby capers
    • 4 sprigs rosemary leaves
    • finely grated zest and juice of 2
    • 2 egg yolks
    • ½ cup multigrain breadcrumbs
    • sea salt flakes and freshly-milled
    black pepper
    • 1 Tbsp extra virgin olive oil
    • 4 brioche rolls
    • 2 cups baby kale leaves
    • 2 cups coleslaw
    • ½ cup tomato ketchup
    • 2 tsp grated horseradish
    • 1 tsp cider vinegar
    • beer-battered green beans, to serve



1 Preheat oven to 80°C. Combine the lamb shoulder, capers, rosemary and lemon zest in a bowl and toss well. Pass through the medium blade of a mincer twice, then mix in the yolks and breadcrumbs and season with salt and pepper. Form into four generous patties and refrigerate for 1 hour.

2 Arrange on a lined oven tray and drizzle with olive oil. Bake for 1 hour, then sear on a hot barbecue grill for 2 minutes each side.

3 Fill the baguette pieces with kale and coleslaw, then halve the patties and arrange on top. Mix the ketchup, horseradish and vinegar and drizzle over. Serve with fried beer-battered green beans.