Double Patty Cheese StackFish & Prawn

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Juicy and succulent with tones of flavour, this recipe celebrates the versatility of NZ mince.

Makes 2 Stacks

For the patties:
300g each of lamb and beef mince
2 slices streaky bacon, diced (if you can get it, dry-cured is best)
½ brown or red onion, finely diced
1 egg, lightly beaten
1/2 cup Fogdog bread crumbs (Gluten free or Premium Panko)
1 tbsp fresh chopped parsley
1 tbsp fresh chopped rosemary
½ cup grated carrot
Sea salt and freshly ground black pepper to taste
100g sharp or tasty cheese of choice, grated
2 -3 tbsp olive oil

For the sauce
1 x 400g tin of diced tomatoes
1 onion, chopped
2 cloves garlic, chopped
1 cup chicken or vegetable stock
2 tbsp tomato paste
1/3 tsp each dried rosemary, basil, oregano and thyme (if using fresh, 1 tsp of each, chopped)
Salt and freshly ground black pepper, to taste
2 tbsp oil
1-2 whole dried chillies (optional)
4 tbsp smoked or tasty cheese, grated


  1. In a large bowl, combine all patty ingredients except for the oil. Using your hands, gently mix together, ensuring everything gets distributed evenly.
  2. Lightly oil the palms of your hands, and shape the mixture into one large ball. Turn out onto a chopping board and cut into 4 balls (aiming for two x 200g balls and 2 x 100g balls). Shape into patties, cover and rest in the fridge for a couple of hours.
  3. Heat oil and cook patties on a heated BBQ or heavy-based frying pan for 4-7 minutes on each side, depending on how you like your red meat cooked. Remove from heat when done and rest for 5 minutes.
  4. Time to make the sauce. In a pot, heat the oil on medium and add the onion. Cook the onion for 5-10 minutes until soft. Add the garlic and dried chillies and cook stirring for another 2-3 minutes.
  5. Season with salt and pepper to taste and add the tomato paste, herbs and stock. Increase the heat and bring to a boil.
  6. Reduce and simmer for 30 minutes, stirring occasionally. The sauce can be made ahead and stored, sealed in the fridge for a couple of days until needed.
  7. Preheat oven to 180 °C. In an ovenproof dish or skillet place one of the smaller patties on top of the larger one. Spoon 2-3 tbsp’s of the sauce over each stack and top with smoked or tasty cheese. Bake in the oven to finish for 10 minutes.
    Serve with desired sides such as slaw or fries.
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