Jam-packed with flavour, these super simple and delicious Moroccan inspired subs will satisfy the whole crew.
30 mins
Serves 4
Easy
what you need
1 pack Three Aussie Farmers Outback BBQ burgers
1 Tbsp. garlic, roasted & chopped
2 eschalots, finely chopped
¼ cup pine nuts, chopped plus extra to serve
¼ cup panko breadcrumbs
50g feta, crumbled
1 Tbsp. fresh mint, chopped plus extra to serve
1 tsp. lemon zest
1 egg
1 cup tahini
1 cup water
1 lemon, juiced
1 cup mixed lettuce leaves
4 sprigs flat leaf parsley, leaves removed
4 sprigs coriander
6 hot dog buns
Salt & pepper, to taste
how to make it
Mix burger meat with garlic, eschalots, pine nuts, breadcrumbs, feta, mint, lemon zest and egg then roll into balls. Cover and refrigerate for 20 mins.
Brown meatballs in a fry-pan over med-high heat until browned all over and cooked through.
Make tahini sauce by mixing tahini, water and lemon juice then season to taste. Add more water as needed to thin out sauce to your liking.
To make the sandwich, place lettuce, parsley and coriander on a split hot dog bun, add meatballs and top with sauce, sprinkle with left over pine nuts and mint then top with bun top.
Repeat with remaining rolls, serve and enjoy!
If there was one way to make a BBQ a bit more Australian, it’s by bringing the outback to your backyard.
With our Aussie pork and beef blend, we’ve created a coarse ground homestyle burger – just like mum used to make. This is everything a burger should be and one for the whole family to enjoy.
