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
- In a large bowl, combine all patty ingredients except for the oil. Using your hands, gently mix together, ensuring everything gets distributed evenly.
- 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.
- 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.
- 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.
- Season with salt and pepper to taste and add the tomato paste, herbs and stock. Increase the heat and bring to a boil.
- 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.
- 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.