Directions

1. Divide lamb mince into 8 equal balls and refrigerate.

2. Heat up your cooktop, bbq plate, or skillet to a hight heat and toast your buns on both sides then set aside.

3. Oil the cooking surface then space the lamb balls evenly, smashing them down to a 1cm pattie with a burger smasher or metal spatula.

4. Sprinkle the patties with a good amount of Lane's Sunday Roast and cook for 2-3 mins or until a crust has formed on the bottom.

5. flip the pattie and add a slice of cheese on top 

6. if you're a true aussie and like eggs on your burger, fry 'em up now.

7. Once the egg and pattie are done, start to stack up your burger with 2 patties, egg, lettuce leaf, slice of beetroot, and tomato.

8. For a killer burger sauce combine Lane's 'Sorta White' with 'Southbound' in equal parts.

9. Add the burger top, smash her down to a manageable size and ENJOY!