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.

 

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.

 

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.

 

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. 

 

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.