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Lamb Burger

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Ingredients

For the Burger
10g Caraway seeds toasted
50g Anchovies
900g Lamb mince
8g Salt
1g Ground black pepper
6 Burger Buns
12 Little gem leaves
6 Slices of beef tomato
For the Pickled Cucumber
200ml Chardonnay Vinegar 
100ml Water
2g Salt
10g Mint
1 Cucumber
For the Burger Sauce
100g Crème Fraiche 
3g Mint leaves chopped
1/2 Lemon zest and juice
Salt 

Lamb Burger

  • Medium

Ingredients

  • For the Burger

  • For the Pickled Cucumber

  • For the Burger Sauce

Directions

Steps

1
Done

For the Burger

In a dry pan toast caraway seeds and set aside to cool. Chop anchovies into small dice. Mix anchovies in a bowl with lamb mince, caraway seeds, salt and pepper. Weigh mix equally into 150g balls and shape into burger patties.

2
Done

For the Pickled Cucumber

Mix the vinegar, water, salt and mint together and place in a container. Thinly slice the cucumber on a mandolin and add to the pickling liquid.

3
Done

For the Burger Sauce

To make your burger sauce mix all the ingredients together in a bowl.

4
Done

Using the FURNACE with the grill plates, cook the burgers while flipping every 15 to 20 seconds until the core temperature reaches 60°C for medium. Remove from the heat and allow to rest on a cooling rack over a tray. In the meantime, toast the buns.

5
Done

To Serve

Spread some of the sauce on the bottom half of the bun, place the burger patty on top, followed by tomato and pickled cucumber and finished with the lettuce, place the top bun on and enjoy.

The Cafe

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