Made lamb burgers myself, were excellent. Great lamb from my butcher delivery (his streaky bacon is unbelievable too). Took a picture of the juicy, crusty beauties last night then managed to delete it. Had it real simple, just mint/caper/lemon/mayo sauce, paprika and cumin mixed into the meat before formed into patties and left in fridge for a bit so they held together, then a load of salt as they griddled. Tiny splash of Holy Fuck hot sauce on the sweet white bun, and it was good to go.
How about some lamb? Those burgers I made were 30 mins prep time and tasted amaze. You could even make them the night before your smash up to save shaky-hand time on Saturday.
-Â Get the best mince you can
-Â mix in plenty of smoked pap, cumin and black pepper
-Â form very very loosely into cricket balls
-Â make squares of cling film and layer them up with a sheet inbetween
-Â when you put em in the fridge, the weight will make them the right shape
next day..
- get your griddle/pan nice and hot
- warm plate in the oven
- no oil needed whatsoever if nice fatty lamb
- shit loads of salt and more pepper as you flip em, about 4 mins each side for rare
-Â little tip is make a little indentation in the middle with your thumb which stops the juice running out
-Â rest on warm plate for ten mins when done to make sure all that moisture stays inside
Get good buns, that'll hold it all in (brioche are amazing if you can find them). I just made a simple burger spread of mayo mixed with chopped mint, lemon juice and zest and capers. That on one side of the bun and some chilli sace on the other and you got a damn fine burger.
fullspectrum wrote:Sounding mighty fine Rob, Weadre, OP that shit.
imgur.com/a/ydCLG
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