The Lamb Burger
This Community Recipe was uploaded by the user ajpidgeon.
For official Sorted® recipes please click here.
This recipe is based on my favorite burger at a local restaurant. Yes, it is really a lot better if you grind your own meat :-)
- 1½ lb Boneless Lamb Shoulder or Stew Meat
- Arugula (Rocket)
- Crumbled Feta Cheese
- ½ tsp Salt
- Heirloom Tomato
- Sweet Onion
- 4 Ciabatta Buns
- SORTED Red Pepper and chili jam
Prep The Meat
First, divide the meat into two batches. Then, in a food processor, pulse the first batch of meat until coarsely ground, about ten one-second pulses (see photo for how it should look). Dump into a large bowl and repeat with the second batch. Finally, add the salt to the meat and mix well. Note: you may substitute in pre-ground lamb if you choose, but the texture of the burger will not be quite the same.
Form Patties And Cook
Divide the meat into four equal portions and form each portion into 1/2 inch thick patties. Heat the oil in a large nonstick skillet over medium-high heat until the oil is shimmering and the first wisps of smoke come off of the surface. Place the burgers in the pan and cook until they reach an internal temperature of 125 degrees Fahrenheit (51 degrees centigrade), about three minutes per side. Move the burgers to a plate and tent with aluminum foil.
While the burgers rest, toast the ciabatta and spread first with the mayo and then the pepper jam, amounts to taste. Put the burger patties on the buns and top with the arugula, onion, tomato, and feta, amounts also to taste. Finish the burger with the other halves of the buns and enjoy!
Hungry for more? Try one of these!