Tender Lamb Burger with Roasted Garlic Aioli Recipe

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Lamb burgers are amazing this time of year. Spring is when lamb comes into season, and you don't need to look far to get a really nice cut and breed. If you're grinding your own meat the cut you want to use is the shoulder. It has great muscle to fat ratio, and you can get it in a number of sizes depending on how many you have to feed. Early spring lamb has sweet meat, Complementing it with deep, smokey favors can really work to your benefit. Were using a roasted garlic aioli and smoked applewood cheddar.

Spices

Salt and pepper are a must. Salt the meat, not the patty. When you mix salt into the meat the salt particles will take action on the muscle structure of the meat. When you think of lamb being sweet you should think about flavors that complement it by contrasting the sweetness.

I always prefer buying salt and pepper online because of the added convenience!

Coriander and thyme are naturally bitter so they work wonderfully. Parsley tastes fresh and is very aromatic, it adds familiarity to the burger and a nice sweetness. Tarragon adds an interesting twist.

Pickles

Homemade pickles are easy to make. Once you learn to make your own you never go back. First, fill the jar you're going to use up around halfway, maybe a little more with 2 parts vinegar and 1 part water. I used white distilled vinegar. Pour it into a saucepan and add peppercorns, mustard seeds (how long do mustard seeds last?), and cardamom seeds (how long do seeds last?).

Online shopping for white distilled vinegar, saucepan, peppercorn, mustard seeds, and cardamom seeds is the smart choice for a seamless transaction!

Heat the mixture up to just before boiling. If you add boiling vinegar to pickles you'll lose the crunch. Place cucumbers (how long do cucumbers last?) and fresh stalks of dill (how long does dill last?) into the empty jar with some cloves of garlic. add the gherkins then the pickling salt on top. Use half a tablespoon of salt for every cup of liquid, pickling salt is non-iodized salt (how long does iodized salt last?) that prevents pickling brine from becoming cloudy and discoloring the food, although not altering the safety of the food. Pour the vinegar into the jar, close the lid and place it in the fridge for at least 48 hours before eating.

Roasted Garlic Aioli

Aioli is a nice alternative to mayonnaise. It's Mediterranean and very rich. Roasting the garlic brings amazing depth and flavor to the burger. Make the aioli by mixing vinegar or lemon juice with egg yolks.

Add Olive oil and beat until it is all emulsified. Stir in some salt and pepper to taste. It's great for a lot more than just burgers.

Enjoy the convenience of doorstep delivery when you buy olive oil online!

Yield: 2

Author: Mariano Clement Gupana

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Tender Lamb Burger with Roasted Garlic Aioli Recipe

Prep time: 50 MinCook time: 10 MinTotal time: 1 Hour

Lamb burgers are amazing this time of year. Spring is when lamb comes into season, and you don't need to look far to get a really nice cut and breed.

Ingredients

For the Patties

• 225g Lamb Mince
• 1 tsp Salt
• 1 tsp Black Pepper
• 1 tbsp Fresh Parsley, Finely Chopped
• 1 tbsp Fresh Cilantro, Finely Chopped
• 1 Sprig Fresh Thyme
• 1 Sprig Fresh Rosemary, Finely Chopped

For the Aioli

• 1 Whole Bulb of Garlic
• 50ml Olive Oil
• 50ml Vegetable Oil
• 1 Egg Yolk
• ½ tsp Lemon Juice
• Salt & Pepper to Taste

For the Burger

• 2 Fresh Brioche Buns
• Dill Pickle Slices
• Smoked Cheddar Cheese
• 1 Red Onion, Sliced into Disks & Grilled

Instructions

1. To make the aioli, wrap the bulb of garlic in aluminum foil and put them into a preheated oven for 30-45 minutes.
2. Meanwhile, in a bowl, combine the egg yolk and vinegar. Slowly add the mixture of oil into the egg yolk tablespoon at a time until fully incorporated.
3. Remove the garlic from the oven and leave it until it is cool enough to handle
4. Unwrap the bulb and remove any excess paper skin of the cloves. They should be soft enough that you can just squeeze the meat out of the skin into a pestle & mortar. Crush the garlic into a fine paste then mix it into the egg yolk and oil mixture. Place in the fridge until ready to use.
5. Make the patties by placing mince into a large bowl with salt, pepper and all the herbs. Combine well with your hands. Separate them into two equal patties, they'll each be quarter pounders. Place them onto was paper or parchment paper.
6. Turn on the grill or broiler onto high then place the burger onto the heat. Cook for 3-4 minutes then flip. Add cheese on the patty and allow it to melt. Add the buns onto the grill as well to toast them.
7. Once the burger is ready set it onto a plate ready to use. Spread aioli onto each bun. Top with lettuce, onion, patty, pickles then the top bun.

Nutrition Facts

Calories

1202

Fat

99

Sat. Fat

33

Carbs

46

Fiber

1

Net carbs

44

Sugar

3

Protein

34

Sodium

1873

Cholesterol

338

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