Tangy Lamb Burgers
My family and I have these burgers all the time and I’m not sure why I have not put them up before….they are a great alternative to the traditional Aussie burger you used to get from the corner milk bar (I know – I’m showing my age).
For the patties
  1. 500 grams lean beef mince
  2. 500 grams lamb mince 1 egg – whisked
  3. 2 tablespoons bread crumbs
  4. 1 large red onion – finely chopped
  5. 4 cloves of garlic – finely chopped
  6. 1/4 cup of red wine vinegar
  7. 2 teaspoons of dried oregano
  8. 1 teaspoon of smokey paprika
  9. 1/2 cup of fresh mint – finely chopped
  10. 3 teaspoons of kosher salt
  11. 2 teaspoons cracked black pepper
For the ‘special’ sauce
  1. 1 medium cucumber (about 20cm long) diced
  2. 1 cup of plain Greek yoghurt
  3. 2 tablespoons of fresh dill – finely chopped
  4. 2 tablespoons of olive oil
  5. Tabasco sauce to personal taste (About 1/2 a teaspoon gives a good heat)
  6. Kosha salt and cracked black pepper to taste
The build
  1. 6 large bakery buns (I prefer the crunchy style over the soft buns)
  2. 2 medium, juicy tomatoes – sliced
  3. 6 medium crisp, cos lettuce leaves
  4. Whole egg mayonnaise
  5. Tomato sauce (ketchup) or I prefer to use a store bought jar of tomato salsa
  1. Lets get cooking – I’m hungry just thinking about them. Place all the pattie ingredients into a bowl and use your hands to thoroughly mix it through. Divide into 6 equal portions then shape into large, thick patties. As a footnote – I initially found it strange to be asked in USA restaurants how I wanted my burger cooked? Like steaks, I now prefer a thicker cut, cooked to medium rare – over a thin, well done piece of meat. The same taste buds will love you for a thicker, medium cooked hamburger – trust me! Cover the patties with cling wrap and place them in in the fridge for a few hours or overnight to set. If your short of time, 30 minutes in the freezer is an option.
  2. Good to go – take out all your ingredients from the fridge – I feel its better to make burgers at room temperature, rather than chilled. Fire up the grill to a high heat. While its heating, dice the cucumber and add it to all the ‘special’ sauce ingredients in a mixing cup. Use a spoon to mix through and adjust the Tabasco, salt and pepper, by tasting it as you go. Once your happy, cover it and place it back in the fridge. The slightly chilled sauce is a great contrast for the warm burger.
  3. BBQing burgers over a grill can be a little daunting and a nervous ‘looksee’ will often cause them to fall apart. I prefer to cook them on the grill, as it lets the meat breath. By all means a flat plate will suffice if that’s your thing…. Just before putting them on the BBQ, I give the intended cooking side a quick spray of cooking oil. Then, the trick is not to touch them, until they have been well seared. Just before turning them, give the tops another light spray of oil – but be careful as the spray may ignite…. Be quick and confident with the ‘flip’. Once cooked to your liking, you want to take them off the BBQ, lightly cover with foil and let them sit for 10 minutes, while you prepare the rest of the burger.
  4. Cut the buns in half and light toast the insides under your oven grill. Spread egg mayonnaise on the bottom buns (in my opinion a much better alternative to butter or margarine) and spread some tomato sauce or your tomato salsa on the top buns. Place you patties in the burger with your sliced tomatoes and crisp lettuce. Top with a large dollop the cucumber ‘special’ sauce. Another throw back to my time in the States, this burger goes great with a handful of Salt ‘n’ Vinegar chips (crisps) on the side…
Australian Outdoor Kitchens