This recipe for lamb with mushrooms and fresh truffles is from SVH Master Chef René…
Lamb Burger Bun
Make your own hamburgers? How about this delicious lamb burger bun from the Big Green Egg, where all ingredients are grilled on your kamado? You will obviously make the burger yourself allowing you to add all the seasoning and flavouring you desire. Our chef has already made the first move. Chances are that this will immediately become your favourite burger. Up for some variations? Give this Picanha burger, vega burger, king prawn burger or chicken burger a try as well.
750 g neck of lamb or lamb rump
2 cloves of garlic
1 sprig of rosemary
1 sprig of thyme
2 red bell peppers
2 tbsp of olive oil
1 tsp Madras curry powder
1 tsp smoked paprika powder (sweet)
1 egg yolk
4 tbsp breadcrumbs
1-2 tbsp olive oil
4 slices of cheddar
4 hamburger buns
4 sprigs of rosemary
PREPARATION IN ADVANCE
For the burgers, cut the neck of lamb or lamb rump into cubes of approximately 3 x 3 cm. Cover and place in the refrigerator for approximately 1 hour.
In the meantime, light the charcoal in the Big Green Egg and heat, with the Stainless Steel Grid, to a temperature of 200°C. Peel the shallots and the garlic and chop finely. Remove the needles from the rosemary and the leaves from the thyme and chop finely.
Brush the bell peppers with 1 tablespoon of the olive oil and place them on the grid. Place the Cast Iron Skillet (Small)next to the peppers and heat the remaining olive oil in the skillet. Add the shallots, onion, rosemary, thyme, curry powder and paprika powder to the skillet and close the lid of the EGG. Fry the shallot mixture until the shallots are glossy and roast the peppers for approximately 15 minutes until the skin has blackened all over; turn the peppers occasionally while roasting.
Remove the skillet from the EGG and allow the shallot mixture to cool. Remove the peppers from the EGG and let them cool in a sealed plastic bag.
Remove the skin, the stem, the seeds and membrane of one of the peppers and cut the flesh into small cubes. Put the second bell pepper aside to use as a garnish later. Grind the lamb meat to mince with the meat grinder using a coarse plate. Knead the cooled shallot mixture, bell pepper cubes, egg yolk, breadcrumbs and pepper and salt to taste into the mince. Shape 4 lamb burgers from the mince and place them in the refrigerator for 1 hour.
Remove the grid from the EGG and put in the Cast Iron Grid. Heat to 210°C and make sure that the grid is very hot before you start grilling. In the meantime, peel the onion and cut into 4, approximately 1 cm thick slices. Cut 4, approximately 5 mm thick diagonal slices of the courgette.
Brush the lamb burgers, onion slices and courgette slices with olive oil. Place the burgers, onion and courgette on the grid and close the lid of the EGG. Grill for approximately 2 minutes. Rotate the burgers, the onion and courgette one quarter turn and grill for another 2 minutes.
Turn the lamb burgers and vegetables over and grill this side for 4 minutes as well; rotate again a quarter turn after 2 minutes for a nice grill pattern. In the last minute of cooking, place one slice of cheddar on each burger. Close the lid of the EGG after each action. In the meantime, halve the burger buns. Remove the skin, the stem, the seeds and membrane from the remaining pepper and cut the flesh into strips.
Place a lamb burger with cheddar on the bottom half of each bun and top it off with onion, courgette and bell pepper. Put the top halves of the buns on the burgers and stick a sprig of rosemary into each bun.
Would you like to give the standard hamburger buns a tasty twist? Use 20 grams less olive oil and instead add 10 grams of finely chopped black olives and 10 grams of finely chopped sundried tomatoes.
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