April Bloomfield: Lamb burger


You'll need

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

Method

  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Savoury red Chianti.

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