CRISPY SALAD & LAMB BURGERS WITH BEETROOT PICKLE

1. Cut the burger buns in half, and place a slice of cheese on the bottom bun. Grill or toast in a hot oven. 

2. Heat a frying or grill pan on a medium to high heat. Cook the lamb burgers for 3-4 minutes on each side until cooked through. 

3. Make the beetroot pickle, by mixing the diced beetroot with red onion, mint, balsamic vinegar together. Season to taste. 

4. To assemble, place the cooked lamb burger on the toasted cheese, top with sliced tomatoes and capsicums, gherkins and beetroot pickle. Top with plenty of Leaderbrand Crispy Salad Mix. Finish with the Traditional salad dressing and a squirt of smoky BBQ mayonnaise. 

CRISPY SALAD

Sweet, crisp iceberg lettuce with carrot, red cabbage and our traditional Kiwi dressing creates an unbeatable combination of taste and colour.

• wb_sunny Available All Year Round
• grass Gisborne & Pukekohe
• auto_awesome Washed & Ready To Eat
• panorama_vertical Dressing Included
• cruelty_free Vegetarian

PURE’N EZY BEETROOT

Pure and simple with nothing added, our beetroot is 100% grown, packaged, and perfectly cooked here in New Zealand.

• wb_sunny Available All Year Round
• grass Chertsey
• check No Additives or Preservatives
• check Source of Niacin (Vitamin B3)
• check Good source of Folate & Vitamin B6

• 120g Leaderbrand Crispy Salad
• 4 burger buns 
• 4 slices mozzarella cheese 
• 4 x Silver Fern Farms Honest Lamb Burgers with Kawakawa  
• 8 slices tomato 
• 8 slices yellow or green capsicum 
• 4 gherkins, sliced thinly 
• ½ cup smokey BBQ Mayonnaise 

Beetroot and mint pickle: 

• 1 packet Leaderbrand Pure’n Ezy beetroot, diced finely 
• ½ red onion, diced finely 
• Handful fresh mint leaves, finely chopped 
• 2 tablespoons balsamic vinegar 
• Salt and freshly ground black pepper