The aromatic and flavour-packed Lamb Burger is the perfect choice for a lunch, evening snack or dinner as well. Relish this juicy meal layered with a delicious Rosemary Infused Sour Cream and a drizzle of the mouthwatering Thyme Swiss Cheese Sauce with fresh onions and leafy vegetables.
The name Burger is derived from Hamburger which further comes from the Hamburg Steaks which were brought to America by the German immigrants. The components that make up a burger begin from the basic burger bun and patty to mustard and cheese. The burger is ideally layered with a sour element either in the form of a fresh tomato slice a slice of a pickled vegetable or a tangy vinegar or lemon-based sauce. The sauce can be as simple as a flavoured mayo to as complex as an herb-infused cream sauce. The vegetables give a crunch and textural difference from a vibrant and mellow lettuce or leafy greens to the sweet and piquant taste of an onion.
Rosemary is an herb that pairs exceedingly well with lamb and infusing it well in olive oil gives an additional layer of depth when blended into the Sour cream Sauce. The second element that elevates the flavour of lamb is the Gruyere Cheese sauce flavoured with a dash of Dijon mustard and the aromatic notes of thyme. These complex-sounding elements are made with simple ingredients in an effortless process that makes for the perfect summertime poolside barbeque hot off the grill!
Ingredients
For the Patty
450 grams of lamb mince
1 Onion
5 cloves of garlic
10 grams of Dijon Mustard
16 grams of fresh mint leaves
Salt and Pepper to taste
For the Burger
250 grams of chilled and strained natural yoghurt
2 tablespoons of chilled water
2 tablespoons of Lemon Juice
1 tablespoons of apple cider vinegar
60 ml of olive oil
1 sprig of fresh rosemary
Salt to taste
1 tablespoons of Dijon of Mustard
200 ml of full-fat milk
125 grams of Gruyere Cheese (Can be replaced with Cheddar)
1/2 tablespoons of thyme
4 burger buns
1 red onion
Dill Pickled Cucumber
Arugula (or your choice of Leafy Greens)
How to make the Lamb Burger
1. Chop the onion, garlic and mint leaves.
2. In a bowl, mix the minced lamb with the chopped onion, garlic, mint, Dijon mustard and season with salt and pepper.
3. Using well-oiled hands, divide the mince into four burger patties.
4. Place them on a tray and let them chill in the refrigerator until it is time to use.
5. Place the fresh rosemary sprig in a small bowl for the rosemary infusion.
6. Heat up the olive oil and pour it on the rosemary in the bowl. Let it steep as it cools down to room temperature.
7. Mix the lemon juice and apple cider vinegar in water and let it chill in the refrigerator.
8. When the oil is at room temperature, add the strained yoghurt and the mixed chilled water into a high-power blender and blitz while slowly pouring the rosemary-infused olive oil into the blender till evenly mixed.
9. This rosemary-infused Infused Sour Cream can optionally also have added fresh herbs such as thyme and mint. It is ideal to make it the night before and let it chill overnight so that it develops more flavour and thickness.
10. Grate the gruyere cheese for the cheese sauce.
11. Heat the milk in a pan till warm and add the cheese, Dijon mustard and thyme.
12. Stir well till the cheese melts and the mixture thickens.
13. Pour into a squeeze bottle or a jar and let it cool down. It will thicken further as it cools down.
14. Slice the red onion and separate the rings.
15. Grill the lamb patties on a barbeque grill if possible for the smoky flavour OR Sear the patties on a well-seasoned cast iron skillet with a lot of oil.
16. Sear for around 2 minutes on each side for a nice juicy medium doneness.
17. If you like to cook it through, cook for around 3 to 4 minutes on each side.
18. In the same skillet/grill, lightly toast the sliced burger buns so the burger does not turn soggy and holds its shape.
19. On the bottom slice of the burger, spread a generous amount of Rosemary Sour Cream and place a few dill pickled cucumber slices on top.
20. Place the seared Burger Patty on top and lay the onion rings and arugula on top.
21. Drizzle the Thyme Cheese Sauce on top or spread it on the inside of the top slice of the burger bun.
22. Lay the burger bun slice on top and serve hot!
