Cauliflower
Spiced Welsh Lamb Burger With Curried Yogurt From Dale Talde
- Prep time 20 minutes
- Cook time 20 minutes
- Serves 4
Author Notes
The U.K. has a delicious tradition of cooking with lamb, and what better way to taste this tradition than by turning it into a burger? Tender, flavorful Welsh lamb is ground and formed into a patty, then grilled and served on an English muffin for a doubly British dish. Curry is super popular in the U.K. and I love the combination of a light curry with lamb, so I slather the muffin top with a creamy curried yogurt. The homemade piccalilli—a vinegar-based vegetable relish that you’ll need to make 24 hours in advance—is beautifully acidic, which helps cut through the richness of the lamb. When it’s time to serve, I suggest pairing this dish with a nice Scottish Whisky on the rocks to wash it down. This Arbikie1794 Highland Rye has sweet and spicy notes that pair perfectly with the succulent lamb and curried yogurt flavors. —Dale Talde —Food52
Test Kitchen Notes
This recipe is shared in partnership with GREAT British Food. Each dish was inspired by the new season of Top Chef World All Stars, which was filmed in the U.K. This season's contestants get to cook with amazing British foods like lamb, seafood, and fantastic cheeses. This dish uses Welsh lamb, which you can get right here in the U.S.
For more British cooking inspo, check out Great British Food on Instagram. —The Editors
Ingredients
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For the piccalilli:
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1/2 cup
cauliflower, cut into ¼-inch pieces
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1/2 cup
cucumber, sliced into ¼-inch rounds
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1
large shallot, sliced into ¼-inch rounds
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1/2 cup
white vinegar
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1/4 cup
granulated sugar
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1 teaspoon
kosher salt
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1/2 teaspoon
turmeric
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1/2 tablespoon
Dijon mustard
-
—
-
For the curried yogurt:
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1 tablespoon
olive oil
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2 teaspoons
Madras curry powder
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1/2 cup
Greek yogurt
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1 teaspoon
freshly squeezed lime juice
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1/8 teaspoon
kosher salt, plus more to taste
-
—
-
For the burgers:
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2 pounds
ground Welsh lamb (chuck)
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2 teaspoons
kosher salt, divided
-
1 tablespoon
plus 1 teaspoon neutral oil
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4
English muffins
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2 tablespoons
unsalted butter, divided
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4
large leaves butter lettuce
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3/4 cup
feta, crumbled
Directions
- For the piccalilli: Add all vegetables to a bowl and add 1 teaspoon salt, let it sit and leach water out for 30 minutes.
- In a pot, add remaining ingredients, bring to a simmer and dissolve sugar, then remove from heat and cool for about 10 minutes.
- Drain water from vegetables, rinse vegetables, and dry.
- Transfer dry vegetables to a large air-tight container. Carefully pour liquid over vegetables, then place lid on top and seal. Let sit at room temperature (or in the fridge) for 24 hours before using.
- For the curried yogurt: In a small saucepan, add olive oil and curry powder then warm over medium heat to bloom spice for about 30 seconds. Remove from heat, let cool for 5 minutes.
- Add yogurt, lime juice, and salt to a small bowl and stir to combine. Once spiced oil is cool, add to yogurt mixture and stir to combine. Set aside.
- For the burgers: Form ground lamb into four patties.
- Place a large cast iron skillet over high heat. Once hot, add neutral oil, season lamb patties on both sides with ½ teaspoon of salt per patty, then place patties in the skillet and press down. Sear patties for 5 to 6 minutes on the first side without touching until it’s time to turn. Flip and sear for an additional 5 to 6 minutes.
- While patties cook, use a fork to open English muffins. Toast in a toaster oven (or in your regular oven at 375ºF for 3 to 5 minutes) until golden, then finish with butter.
- When both sides of the lamb burger are seared, turn heat down to medium and top each patty with feta. Remove burgers from heat and transfer to a plate, then let rest for 3 to 5 minutes.
- Spread about ½ tablespoon of curried yogurt on the top of each English muffin.
- Add rested lamb burgers to the bottom half of each English muffin. Add lettuce to each, followed by 2 tablespoons of piccalilli, then place top half of English muffin on each to finish.
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