Ingredients

1 Tbsp (15 ml) Oil
1 Onion, diced
1 Carrot, diced
5 Celery sticks, diced
1 Tbsp (15 ml) minced Garlic
500 g Lamb mince
½ Tbsp (7,5 ml) Paprika
1 Tbsp (15 ml) Black pepper
1 Tbsp (15 ml) Seven Colours Grill Seasoning™
2 Tbsp )30 ml) Tomato paste
1 cup (250 ml) Tomato and Basil pasta sauce
2 Tbsp (30 ml) Worcestershire sauce
2 Tbsp (30 ml) Steakhouse sauce
1 Beef stock cube
350 ml of Water
6 burger Rolls, attached to each other
1½ cups (375 ml) Cheese sauce
6 Tbsp (90 ml) caramelised Onions
6 slices Mozzarella
30 g melted butter (optional)

Method

Heat a pan over medium heat and add the oil. Sauté the onion, carrot, celery and garlic until softened.
Add the lamb mince and cook until browned, breaking it up with a fork.
Stir in the paprika, black pepper and Seven Colours Grill Seasoning™.
Add the tomato paste and cook for 1 minute.
Pour in the pasta sauce, Worcestershire sauce and steakhouse sauce, and crumble in the beef stock cube. Pour in the hot water and stir well. Simmer until thickened, stirring occasionally, 15-20 minutes.
Preheat the oven to 180 °C.
Slice the burger rolls in half. Place the bottom halves on a baking tray. Spread a layer of cheese sauce over each roll and spoon some mince mixture evenly on top. Add a tablespoon of caramelised onions, topped by a mozzarella slice. Cover with the top halves of the rolls.
Brush the tops of the rolls with melted butter if you like, then bake for 15-20 minutes.

Tip: Serve warm