Chris Dips

Serves: 4

  • Meat patties can also be cooked on the BBQ.
  • Vary the beef mince with pork and veal mince or lamb mince.
  • Make miniature burgers and serve as interesting finger food.
  • Change filling to your liking.

Ingredients

1 medium brown onion, finely diced
450g lean beef mince
180g tub Chris’ Chunky Peri-Peri Chilli, Cashew & Parmesan Dip
1 tbsp olive oil
4 bread rolls, halved and toasted
1 large carrot, peeled with a vegetable peeler
1 large Lebanese cucumber, peeled with a vegetable peeler
8 slices canned beetroot, drained
8 slices tomato
8 leaves butter lettuce
Salt and freshly ground black pepper to taste

Method

  1. Place the onion, mince and 3/4 of the Chris’ Chunky Peri-Peri Chilli, Cashew & Parmesan Dip into a mixing bowl, mixing thoroughly for 2-3 minutes or until the mixture is very sticky. Form into 4 large patties and drizzle with oil.
  2. Heat a heavy based frying pan or char grill pan. Cook the patties for 3-4 minutes each side or until cooked to your liking.
  3. Place each patty on the toasted bun and top with the carrot, cucumber, beetroot, tomato and lettuce. Spread the top bun with the remaining Chris’ Chunky Peri-Peri Chilli, Cashew & Parmesan Dip and season with salt and pepper. Serve immediately.

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