Gourmet Lamb Burger
By and large, I’m not a fan of the word ‘gourmet’ – it’s a bit like ‘luxury’: if you have to say it, it’s probably not accurate. (The word ‘gourmandise’, on the other hand, I love – it means something between peckish and ‘I really shouldn’t but I’m going to anyway’). Saying that, this lamb burger is fabulous. I’ve pushed the boat right out when it comes to jamming it with an array of lamb-loving flavours.
|800g||minced lamb shoulder (roughly 20% fat)|
|2 tbsp||very finely chopped fresh mint|
|2 tbsp||very finely chopped fresh parsley|
|2 tbsp||very finely chopped fresh dill|
|1 tbsp||Dijon mustard|
|1/2 tsp||dried chilli flakes|
|4||sun-dried tomatoes, very finely chopped|
|salt and freshly ground black pepper|
|for the garlic and coriander mayonnaise:|
|1 tbsp||fresh lemon or lime juice|
|2||garlic cloves, peeled and minced|
|1||small handful of coriander, finely chopped|
|a pinch smoked paprika|
|salt and freshly ground pepper|
|12||thin slices halloumi|
|6||good-quality burger buns|
|1 handful||of baby spinach leaves|
|1||red onion, peeled and finely sliced|
Mix the minced lamb with the herbs, mustard, chilli, sun-dried tomatoes and seasoning. Form into 6 burgers without pressing the meat too much in your hands. Chill in the fridge until ready to cook.
Make the mayonnaise by combining all the ingredients in a bowl – taste and adjust the seasoning.
Fry or grill the burgers over a really high heat until done how you like them (if you’re barbecuing, you want the coals to be white hot). I tend to find that 4 minutes on each side is about right. Cook the halloumi at the same time as the meat – in the same pan if you can.
To assemble, put a generous dollop of mayonnaise on the base of a bun, then add a burger, some spinach leaves (the contact with the hot meat will wilt them perfectly), the onion rings and grilled cheese. Finish off with another dollop of mayonnaise. If you have any tomato and sweet chilli jam, this is definitely a good time to use it.