Normally when I want a burger I want cheddar cheese, blue cheese, bacon, black pudding, burger sauce, mayo, ketchup, mustard, cooked onion, raw onion, onion rings, lettuce, rocket and any other accompaniment you could think of, not all at once obviously although I wouldn’t say no to trying that. So when I looked at this recipe I wasn’t expecting much. A burger with no sauce! How wrong I could be.
Firstly, the peripherals. The wedges, you can’t go wrong with home made wedges, a little oil and salt and pepper and you are golden. Keep the skins on for that extra crispiness. The salad was light and refreshing. Lettuce, radish, spring onion and mint with a little olive oil. I used my good olive oil here that I got from our trip to France. The better the oil the better the flavour so therefor the better the salad.
So, onto the burger. The two most important parts of a good burger. The burger patty itself and the bun. Here we have a brioche bun which for me is the best bun you can get. I am partial to a nice soft white roll at a BBQ but where ever possible its brioche all the way. The burger here is lamb mince which apart from tasting different to your usual beef burger is also filled with a lot more fat which really, really helps. I am all for healthy eating and lean meat but I cannot sit here and lie and say that a lean piece of meat tastes as good as a fatty piece of meat. Obviously moderation is the key. Or in the wise words of Oscar Wilde “Everything in moderation, including moderation”
Along with that lovely sweet lamb that has mint, spring onion and feta all mixed in to the patty itself. You have an onion relish, this is literally onion that is stewed in a pan with some salt and a little sugar. These sweet caramelised onions really combine well with the lamb. These amazing flavour combinations make this a great burger. I didn’t miss any of my usual “must have fillings.. this time. I don’t think anything will beat my usual combination but this has opened up my eyes to other possibilities.
2x Large Potatoes
2x Baby Gem Lettuce
1x Pack Radish
3x Spring Onion
1 Bunch Mint
375g Minced Lamb
1 Block Feta Cheese
3x Brioche Buns
Pre heat your oven to 200 degrees. while its warming up Chop the potatoes into wedges, you don’t have to peel them the skins will go nice and crispy. Toss the wedges in a splash of olive oil, season with some salt and pepper and pop them in the oven to roast for about 25 minutes.
Onion, slice it into thin half moons
Baby Gem, roughly chop it.
Radish, finely slice it
Spring onion, finely chop it.
Mint, roughly chop it.
Heat up a dash of olive oil in a small pan, add your onion with a pinch of salt and sugar. Put a lid on the pan and leave it on a low heat for around 15 minutes.
Next, mix your lamb with half the chopped mint and three quarters of your spring onion. crumble in half the feta cheese and then add a little flour, salt and pepper. mix it all together with your hands. Divide the mixture into one burger each.
Heat some oil in a pan and add the burgers. cook for around 4 – 5 minutes on each side. If you find they are cooking to quickly on the outside before the center is cooked you can turn down the heat or transfer them to the oven until cooked through.
Mix the remaining spring onion with the radish and lettuce and the rest of the mint. drizzle over some olive oil and salt and pepper and mix together.
Lastly split your buns in half and pop under the grill for around a minute each side. Keep an eye on them they burn fast.
Pop a burger in the bun with a spoonful of your onion relish. put it on the plate with some crispy wedges and a handful of salad.