Name: April Bloomfield: Lamb burger
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: 6
Ingredients: 1.4kg coarsely minced lamb shoulder; For brushing: olive oil; 6 crusty burger buns or ciabatta rolls, halved; ½ Spanish onion, thinly sliced into rings; 6 thin slices firm Greek feta (600gm); Cumin mayonnaise; 3 egg yolks; 1 tbsp Dijon mustard; 3 tsp white wine vinegar; 2 tsp cumin seeds, roasted and finely ground in a mortar and pestle; 375 ml peanut oil (1½ cups); To taste: lemon juice; Triple-cooked chips; 6 starchy potatoes, such as sebago (about 400gm each), scrubbed; For deep-frying: vegetable oil

April Bloomfield: Lamb burger

Australian Gourmet Traveller recipe for lamb burger by April Bloomfield from New York restaurant The Breslin.

Serves 6

Prep

25M

Cook

1H 15M

Total

1H 40M

“I love this burger because it’s not too heavy. The fat-to-meat ratio is perfect if you grind a whole lamb shoulder.”

Ingredients

1.4kg coarsely minced lamb shoulder

For brushing: olive oil

6 crusty burger buns or ciabatta rolls, halved

½ Spanish onion, thinly sliced into rings

6 thin slices firm Greek feta (600gm)

Cumin mayonnaise

3 egg yolks

1 tbsp Dijon mustard

3 tsp white wine vinegar

2 tsp cumin seeds, roasted and finely ground in a mortar and pestle

375 ml peanut oil (1½ cups)

To taste: lemon juice

Triple-cooked chips

6 starchy potatoes, such as sebago (about 400gm each), scrubbed

For deep-frying: vegetable oil

Method

Main

1.For cumin mayonnaise, process yolks, mustard, vinegar and cumin seeds in a food processor until smooth. With motor running, slowly add peanut oil in a thin stream until emulsified and thick. Season to taste with sea salt and lemon juice, refrigerate until required. Makes about 400ml.

2.For triple-cooked chips, cut potatoes lengthways into 2cm-thick chips and cook, in batches, in boiling salted water until they turn white and break apart at edges (8-10 minutes). Drain well, then spread over a large tray and stand until cool and dry (1 hour). Meanwhile, preheat vegetable oil in a deep-fryer or deep-sided saucepan to 120C. Fry chips, in batches, until the edges are slightly crisp but not coloured (10 minutes; be careful as hot oil may spit). Drain with a metal sieve and cool on a rack. Just before serving, increase oil to 180C. Deep-fry chips, in batches, until golden (3-5 minutes; be careful as hot oil may spit), season to taste and keep warm.

3.Preheat a char-grill over high heat. Season minced lamb to taste and shape into 6 patties, brush with a little olive oil, then grill, turning frequently, until golden and cooked to your liking (1-2 minutes each side for medium-rare). Meanwhile, grill buns, turning occasionally, until toasted (1-2 minutes each side). Serve patties on toasted buns with onion, feta and cumin mayonnaise and triple-cooked chips to the side.