You probably know Baxters best for their famous soups, but they’ve added a new line of Deli Toppers which promise to liven up all kinds of dishes. The new offerings include Red Slaw, Jalapenos, Spicy Slaw and Red Onion.
Over the next few weeks, I’ll be sharing recipes and hacks to show you how to make the most out of the brand new range. Today it’s the turn of one of my new favourites, lamb and cashew burgers which include the Red Onion Deli Topper.
This is a fast and delicious recipe that my mum taught me. It serves four and can be cooked on an oven grill but, in my humble opinion, it’s way better barbecued. The cashew nuts are, of course, optional and the burgers taste great with or without them. The Red Onion Deli Topper, meanwhile, really adds to the flavour and aroma – indeed, I could smell it as it cooked and it made me really hungry!
It only took me five minutes to prepare these burgers. Result!
This depends on the heat of your oven or barbecue grill but, as a rule of thumb, allow 15-20 minutes.
- 500g minced lamb
- Three tablespoons of Baxters Red Onion Deli Topper
- 75g cashew nuts (optional)
- One handful of coriander
- Juice of one lime
- One clove of garlic (chopped)
- Salt and pepper
- Place the cashew nuts, coriander, lime, garlic and Red Onion Deli Topper in a blender and give them short blasts until they’re all mixed together. The idea is to maintain texture, so a few seconds should be enough.
- Add the minced lamb plus a pinch of salt and pepper and give it another short blast. Again, the idea is to quickly mix the ingredients rather than puree them.
- Remove the mix and use a burger press to shape the meat ready for the grill. There should be enough for four hearty burgers.
- Cook on a barbecue or on a medium-heat oven grill for around 20 minutes, flipping regularly.
- Serve in burger baps and top with a little more Baxters Red Onion Deli Topper.
And it’s as simple as that! I hope you enjoy these lamb and cashew burgers as much as I do and look forward to sharing another recipe soon.
Disclosure: this is a collaborative post.