1.4kgcoarsely minced lamb shoulderFor brushing:olive oil6crusty burger buns or ciabatta rolls, halved½Spanish onion, thinly sliced into rings6thin slices firm Greek feta (600gm)Cumin mayonnaise3egg yolks1 tbspDijon mustard3 tspwhite wine vinegar2 tspcumin seeds, roasted and finely ground in a mortar and pestle375 ml (1½ cups)peanut oilTo taste:lemon juiceTriple-cooked chips6starchy potatoes, such as sebago (about 400gm each), scrubbedFor deep-frying:vegetable oil
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.
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.
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.