Quicker than getting takeaway and much healthier too.
It can seem like making burgers is too much work when fast food outlets are everywhere and seem so convenient. This burger is worth the effort. It’s healthier and tastes amazing. The homemade pickle is simple and adds a level of flavour which lifts the whole result. One of the listed ingredients is ‘meat salt’, and we have included the link to the recipe, but a simple combination of salt, pepper and paprika is much easier and the burger will still taste great. The recipe also mentions harissa paste, which is a particularly hot chilli paste, but I replace it with some good chutney. Pop some potatoes in the oven to roast before you start the process and you will have a delicious meal at a fraction of the cost of a takeaway.
Time: 1 hour
500g minced lamb
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon Dijon mustard
1 tablespoon meat salt
oil for shallow frying
4 Turkish buns sliced in half
Tzatziki – to spread on buns
2 large handfuls of mixed greens
4 tablespoons crumbled feta
2 tablespoons harissa paste or chutney
Pickled cucumber relish
1 continental cucumber
1/2 red onion
1 teaspoon salt
1 teaspoon sugar
white-wine vinegar, to taste
In a bowl, combine the lamb with salt, pepper and mustard. Divide into 4 equal balls, throwing and slapping each one between your hands before pressing out into a patty. Place them in the refrigerator while you get on with the rest of the recipe.
Make the pickled cucumber relish. Slice the cucumber and red onion as finely as possible, using a Mandoline slicer or vegetable peeler, and place them in a bowl. Sprinkle with the salt and sugar and allow to macerate for 10 minutes. Squeeze out the excess moisture and sprinkle with vinegar to taste – make it as sharp or as sweet as you like. Set aside.
Sprinkle the patties with a little meat salt just before cooking.
To cook, heat a frying pan or a hotplate over medium–high heat. Lightly oil the surface and lay on the patties. Cook for 5–6 minutes on each side. Allow the patties to form a nice crust before you attempt to turn them; this will both enhance the texture and help prevent them breaking up. Flip the burgers and continue to cook until nicely browned. Once the patties are done, remove them from the heat and allow to rest.
While the meat is resting, toast your bread buns, cut side only, until nicely golden brown.
To serve, spread one half of each bun with some tzatziki. Divide the salad greens between the buns, add some pickled cucumber relish and crumble over the feta. Finally, top with the lamb patties and lashings of harissa or relish. Sandwich with the other half of the bread and eat immediately.
Recipe taken from Ben’s Meat Bible, by Ben O'Donoghue
Taking his inspiration from around the world, Ben O'Donoghue brings you 130 recipes guaranteed to please any carnivore. With everything from comfort food greats like Classic roast pork and Southern fried chicken, to international favourites like Tonkotsu miso ramen and Beef fajita, Ben's Meat Bible takes you beyond the boring old 'meat and three veg'!
You can purchase Ben’s Meat Bible at cooked.com.
Published by Hardie Grant
Tags: Burgers made better
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