Lamb Burger
When it comes to a good lamb burger its all about cooking it right. There’s the benefit that lamb pairs incredibly with bold flavors so you can really elevate your burger. For this lamb burger i made sure I got a good quality local ground lamb and I suggest you do the same.
Now on to the dish. This Lamb burger recipe is full of flavor from sun dried tomatoes, rosemary, goat brie and Dijon mustard. Get that pan or grill as hot as you can because the quicker we cook the lamb the juicier it will be!
If you would like to watch my recipe video for this Lamb burger go to https://youtu.be/b0FLhfLDWiw
The Recipe
This Lamb Burger Recipe has a few steps but none are too complicated. We use a Dijon herb crust to bring a pop of flavour as soon as you bite into the burger. Makes 4 Burgers
Ingredients
For the Lamb Burger
1 lbs ground lamb (454g)
4 sun-dried tomatoes in oil, minced
large pinch of salt
Large pinch of freshly cracked pepper
1 cloves of garlic, finely minced
2 Tbsp Canola oil (for the pan)
4 Brioche buns
Sliced Goat cheese Brie (Regular goat cheese is fine too… or if goat cheese isn’t your thing get a nice aged cheddar)
Herb Crust
2 Sprigs of Rosemary Minced
1 tsp kosher salt
1 tsp cracked pepper
3 Tbspn Dijon Mustard (yellow mustard would work fine)
Sauce
3 tbsp mayonnaise
1 pinch of salt
1 pinch of pepper
2-3 dashes of fish sauce
1.5 tsp white wine vinegar
Directions
in a bowl or on butcher paper; add lamb then add salt, pepper, garlic, and sun-dried tomatoes.
Gently mix the mixture together with your hands or alternatively you can use two forks
separate the meat mix into four equal part and then for into patties about 1/2 an inch thick
bring a large skillet to high heat (either cast iron or non-stick).
Add the burgers to the skillet. You may need to cook them in batches, you don’t want to crowd the pan. Cook until nicely Browned then flip and repeat (about 2 to 2.5 minutes each side)
While the burgers are browning on a cutting board spread out the, minced rosemary, kosher salt, and cracked pepper for the herb crust.
When burgers are nicely browned brush the Dijon on to one side of the burgers. then flip the burger Dijon side down onto the herb crust.
Brush the remaining Dijon mustard onto the other side of the burger and then gently roll the burgers in the herb crust to stick onto the burgers,. let burgers stand for 1 minute to temper (evenly distribute their heat resulting in a more even cook).
Preheat oven broiler.
Return burgers to the hot skillet and cook on each side for 1 minute each then place the sliced brie cheese on top.
Place your skillet under the broiler (if skillet is oven safe. if not transfer burgers to an oven safe pan) and cook for 2 minutes or just before cheese starts to melt off the burgers.
once down remove from pan and let rest for 1 to 2 minutes.
Make the sauce: simply add together 3 tbsp mayonnaise, 1 pinch of salt, 1 pinch of pepper, 2-3 dashes of fish sauce and 1.5 tsp white wine vinegar and stir together.
Toast your brioche buns in the lamb your skillet with the remaining lamb drippings (you won’t regret this!)
Assemble your burger with first bun, sauce, burger with cheese, Possibly another burger ;), some mixed greens, a bit more sauce and them finish it off with the top bun… or build it however you please; It’s your burger now!
Bonus Tip!!!
Letting your meat rest will lock in the juices before cutting into it resulting in a more enjoyable moist burger.
This burger also goes great on the barbeque. just have your herb crust pre prepared on a plate next to the grill