The Bayfield High School pupil won the national secondary school burger competition junior final in Auckland this week with her lamb, date and coriander burger with apricot salsa and sour cream dressing.
After winning the Otago and Southland title in June, she competed against seven other pupils and won over the judge's tastebuds after one hour of allotted cooking time.
The recipe took a while to perfect, with friends, family and teachers all too happy to offer their opinions on ingredients.
Bayfield food technology department head Judy Anderson said there was hardly any burger left on the judge's tasting plate, which she knew was "a good sign".
Elizabeth won $500 and an extensive kitchen tool set, and the school received $1000, which would be used within the department.
Bayfield had success at the competition last year, with pupil Rebecca Peace coming first in the junior section and Catherine Stringer third in the senior section.
Winning burger recipe
Lamb, date and coriander burger, with apricot salsa and sour cream dressing.
Pattie
250g minced lamb
1Tbsp finely diced red onion
2Tbsp finely diced dates
2tsp toasted coriander seeds, crushed
¼tsp salt
¼tsp ground pepper
Oil
Mix thoroughly and shape into two patties
Apricot salsa
¼cup Central Otago dried apricots, diced
2 pieces roasted red peppers, chopped
1dsp olive oil
1dsp red wine vinegar
Pinch of caster sugar
2Tbsp almonds, toasted, chopped
1Tbsp red onion, finely diced
1Tbsp mint, chopped
Combine; set aside to marinate
Dressing
Mix together:
½cup sour cream
⅓tsp sumac
Salt to taste
1tsp lime juice
Bread or buns
Brush with flavoured oil
Salad
Mesclun lettuce
1dsp olive oil
Salt and pepper to taste
Lime juice
To assemble
Grill patties until browned, rest for about four minutes. Grill bread. Place pattie on bread, top with salsa, salad and dressing and second piece of bread.
