April Bloomfield: Lamb burger

AT A GLANCE

  • Serves 6 people

  • 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 (1½ cups) peanut oil
  • To taste: lemon juice
  •  
  • Triple-cooked chips
  • 6 starchy potatoes, such as sebago (about 400gm each), scrubbed
  • For deep-frying: vegetable oil
01   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.
02   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.
03   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.
This recipe is from the June 2010 issue of Australian Gourmet Traveller.

Recipe:

APRIL BLOOMFIELD, THE BRESLIN, NEW YORK

Photography:

SHARYN CAIRNS

Styling:

GLEN PROEBSTEL

Drinking Suggestion:

SAVOURY RED CHIANTI. , suggested by MAX ALLEN

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