Author Notes
Inspired by all things spring/ summer ( Southern California is not quite sure of it's season yet ) but wanting something a little different from the usual beef burger, my go to books and magazines for ideas always seem to be Australian . This recipe was adapted from one in the Delicious ( a superb ) food magazine . —foodfanatic
Ingredients
- Goat's cheese aoli
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2
egg yolks
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1/3 cup
goat's cheese
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1/2 teaspoon
dijon mustard
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1/2
lemon, juiced
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1/2 cup
sunflower or grapeseed oil
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salt to taste
- Lamb burger and beet salsa
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1 pound
ground lamb
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1/2
red onion, finely chopped
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1
garlic clove , chopped
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3 tablespoons
Italian parsley, chopped
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2
tsp ground cumin
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1 cup
fresh mint leaves
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11/2 cup
ready roasted baby beets, cut into small cubes
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1 tablespoon
finely chopped cilantro
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4 tablespoons
lemon juice
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4 tablespoons
olive oil
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toasted hamburger buns and salad leaves
Directions
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Combine the lamb with half of the onion, garlic, parsley, 11/2 tsp cumin and half of the mint. This can be done in a food processor although I prefer to do it by hand. Season with salt and pepper and form 4 patties.
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Place beets in a bowl bowl with remaining cumin, onion and mint. Add cilantro, lemon juice and oil, season with salt and pepper.
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Lightly oil the lamb patties cook over a medium heat on a grill pan or cast-iron skillet, to your liking.
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Serve the burgers on lightly toasted hamburger buns with salad leaves, aoli and beet salsa.
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