Lamb Burger
Finally a lamb burger to crave. Perfectly seasoned with the magic of our Moroccan Spice Blend, cilantro, a little fresh garlic and a borrowed tip from Ottolenghi. Drizzled with cilantro aioli, garnished with our Crimson Pepper Chili Jam, built with fresh red onions & an arugula-mint blend.
Get a jump start, make the burgers & cilantro aioli days ahead. These burgers can be converted into sliders to serve up as an appetizer. Cast iron is our choice cooking method but feel free to grill as well.
Ingredients
lamb patties
buns
arugula blend
cilantro aioli
STEP 1: Preparing the lamb burgers
Ingredients
2 lb ground lamb
1-2 cloves garlic finely diced
2 1/2 tsp Moroccan Spice Blend
1 egg
1 tsp salt
80 gm crumbled feta cheese
4 TBSP minced cilantro
Method
place ground lamb into a mixing bowl
add garlic, Moroccan Spice Blend, salt & egg, mix gently
add cilantro, add feta cheese
make a ‘tester patty’ season, sear & adjust seasoning
form into 5 x 6 oz patties
TIP: Once patties are shaped, store in freezer OR keep in refrigerator for one day
TIP: Sear a sample of the meat to check the season, adjust accordingly
OTTOLENGHI TIP: Adding crumbled Feta to the meat blend.
Step 2 : Cilantro aioli
STEP 2A: Roasting the garlic
Ingredients
1 whole head of garlic
olive oil
Method
pre-heat oven to 400°F
leave garlic skin intact
cut 1/4” off the top
place garlic cut side up on parchment paper
drizzle with oil
pull corners of parchment paper toward the centre, twist to close
roast 30-40 minutes
cool, pull the garlic out of the skin with a fork or squeeze out with your hand
store in covered container for up to 5 days
Step 2B: Cilantro drizzle
Ingredients
roasted garlic
1 cup cilantro
1 cup parsley
4 TBSP white wine vinegar
3 TBSP white balsamic vinegar
1/2 cup olive oil
1 TBSP sesame oil
2 Tbsp salt
1 1/2 tsp cumin
1/8 tsp cayenne
2 1/2 tsp sugar
Method
place white wine vinegar, white balsamic vinegar, cilantro, parsley & roasted garlic into a blender
blend, with motor running add olive, sesame oil
add seasonings
store in refrigerator for up to a week or freeze for few months
TIP: Cilantro drizzle is versatile & can be used as a condiment with grilled fish, chicken & vegetables
TIP: Use the Moroccan Spice Blend in place of the 1 1/2 tsp cumin & 1/8 tsp cayenne
Step 2C: Making the aioli
Ingredients
1/2 cup Hellmans mayo
3 TBSP cilantro drizzle
Method
place ingredients into a bowl, whisk until incorporated
refrigerate until ready to use
Add the cilantro vinaigrette to the mayo. Making ailoi from scratch is not necessary, Hellmann’s is a great substitute.
Step 3: Arugula blend
Ingredients
arugula
2 sprigs mint leaves
3 sprigs cilantro leaves
Method
wash arugula & herbs, spin dry
tear the mint & cilantro leave into 3-4 pieces
combine all the ingredients
store in re-useable ziplock bag for up to 3 days
TIP: Tear herbs by hand, they will retain their colour. Cutting mint & cilantro with a knife will discolour and bruise the herbs.
TIP: Wrap washed herbs in paper towel, insert into a sealed ziplock bag. Herbs will stay fresh for days.
Step 4: Assembling the burger
Step 4A: Searing the patty
pre-heat large cast iron skillet over medium-high heat
season the patty with salt, cook patty for 4-5 minutes, flip patty, lower heat
continue cooking for 3-4 minutes
rest patties for 4 minutes
TIP: The colour on lamb patty should be medium, the searing & cooking time may change depending on the thickness of the patty. We suggest undercooking the patty slightly as the meat continues to cook as it rests.
Step 4B: Building the burger
toast the Brioche bun until crisp & sturdy
slather the cilantro aioli onto bottom bun
add patty
top with Crimson Pepper Chili Jam
layer arugula blend, drizzle with the cilantro drizzle
TIP: Add a tablespoon of Crimson Pepper Chili Jam to 1/4 cup Greek style yogurt, adds a pop of depth to the burger.
cover with top bun
squeeze
ENJOY
