g
NF
Nut free
DF
Dairy free
Main meal
Ingredients
Serves
people
This recipe was developed by chefs at Western District Health Service.
Method
- Pre heat the oven to 160oc.
- Heat the oil in a pan, fry off the onion, garlic, ginger, chopped and washed coriander stems and the curry paste until fragrant.
- Allow the mix to cool, and tip into a bowl. Add the mince and the egg, mix by hand very well or for large batches mix in a Hobart mixer with the dough hook.
- Once well mixed, form into even size burger patties and set aside to rest for 10 minutes.
- Heat a flat grill and spray with oil, seal the burger off and finish them in an oven at 160oc for 10-12 minutes.
- Grill the mango cheeks and set aside.
- Cut the rolls through the centre and build up with the cos lettuce, tomato, mango cheeks. Top with a burger patty and finish with the onion jam. Serve.
- Can be pre prepared if required, don’t add the lettuce until after heating.
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Additional resources
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Healthy choices: policy directive for Victorian public health services overview
Implementing the policy directive
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Healthy choices: policy directive for Victorian public health services
Government guidelines
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Food Service Provider Contract Template
Develop policy & contracts
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Healthy BBQ sample menu and event planner
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Healthy choices: policy guidelines for hospitals and health services
Government guidelines
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The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.
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