- 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
• 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.