5 Gourmet Lamb Shorma Quarter Pounder Burgers

A classic Indian flavour packed with cumin, paprika, mustard, cinnamon, turmeric, onions and chillies.

LAMB 80%, SPICES (Mustard), BREADCRUMB (WHEAT FLOUR), YEAST,  SALT, POTATO STARCH, DEXTROSE, FLAVOUR ENHANCER E621, DEHYDRATED ONION, LACTOSE (Milk), HVP (Soybeans), PRESERVATIVE: SODIUM SULPHITE E221 (SO2), ANTIOXIDANT E300, SPICE EXTRACT. Allergens in Bold

Cooking Burgers:

Preheat the Griddle: Heat your BBQ griddle over medium-high heat. You want the surface hot enough to sear the burgers but not so hot that the outside burns before the inside can cook through.

• First Side: Place the patties on the griddle. Do not overcrowd the griddle to ensure each patty has enough room. Cook for about 3-5 minutes until the bottom develops a nice seared crust.
• Flip: Use a spatula to flip the burgers over. If adding cheese, place it on the patties shortly after flipping so it has time to melt.
• Second Side: Cook for another 3-5 minutes on the second side. The exact time will depend on your desired doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C), medium 140-145°F (60-63°C), and well-done 160°F (71°C).