Served with crispy potatoes and dressing
Recipe for lamb burger on the grill
This recipe is for a burger with a brioche bun, grilled minced lamb, pickled celery, homemade dressing, and pickled red onions.
The meat is dry-aged for 60 days in an aging cabinet.
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Servings: Portions
Lamb burger on the grill
Served with crispy potatoes and dressing
Ingredients
- 450 gram Minced Lamb Dry-aged for 60 days
- Spices Salt and pepper
- 28 gram Mayonnaise Homemade/Hellmann's or Miracle Whip
- 12 gram Sour Cream
- 1 clove Garlic
- Spices Salt, pepper, and lemon juice to taste
- Herbs Thyme and mint
- 500 gram Potato
- Herbs Fresh thyme and rosemary
- Spices Salt and pepper
- 2 cloves Garlic
- 28 gram Oil Neutral flavor
- 4 pcs. Buns Brioche burger buns
- Ketchup
- Celery Pickled
- Pickled red onions
Instructions
Burger Patty
- One of the most important things when cooking meat is the temperature. If the meat is too cold, it will "boil" during the cooking process, resulting in a completely different outcome.
- Therefore, the meat should be taken out of the refrigerator one hour before cooking, and you might as well shape the patties immediately.
- For these patties, we used home-ground lamb meat from 60 days dry-aged, Danish lamb.
- Divide the mince into 4 pieces and shape 4 patties on a chopping board.
- Cover them with a cloth and let them sit on your kitchen counter until they are ready to be cooked.
- Make sure your grill is smoking hot when placing the meat on it. Sprinkle with salt and pepper and cook for 4 minutes on each side.
- The meat is ready to serve.
Dressing
- Mix mayo and crème fraîche together and add salt, pepper, lemon juice, and grated garlic.
- Let it sit for about 30 minutes and fold in the herbs shortly before serving.
Small Grilled Potatoes
- Turn on the grill and ensure it is at medium-high heat. On a gas grill, this is typically done by making sure the inner ring is off and the outer ring is almost at full blast.
- Wash the potatoes and place them in a foil tray. Quickly blanch your thyme and rosemary sprigs, we usually do this by placing the herbs in a small strainer and then quickly blanching them under our boiling water tap (such as this one). Place the herbs in the foil tray.
- Drizzle the potatoes with oil and season with salt and pepper.
- Add the 2 cloves of garlic to the foil tray and mix everything well with your fingers so it's all evenly distributed.
- Place the foil tray with the potatoes on the grill and cook for one hour, making sure to stir/shake the foil tray every 15 minutes.
Brioche Burger Bun
- We used burger buns from this recipe, but you can easily use store-bought burger buns, regular burger buns, or toast bread for the burger.
- Just make sure the bun is warm by giving it a short time on both the outside and inside before serving. The secret to toasting the inside of the bun is that the burger won't get so wet; it is "protected" by the toasted piece.
Serving
- Cut your brioche bun in half and spread the dressing on the top bun and ketchup on the bottom bun.
- Place the patty on the bottom bun, then add a few slices of pickled celery and a few rings of pickled red onions.
- Serve with the crispy potatoes on the side and the remaining dressing as a dip.
Notes
Dry-aged meat generally loses more liquid than "regular" wet-aged meat that you buy in the supermarket. Therefore, you need to be careful when cooking it. Do not overcook the meat, or it will become dry. If you are not using dry-aged meat, cook it for 1 minute more on each side.