Friday, September 30, 2011
I'm a bit over beef when it comes to burgers, unless you get some good quality mince the beef doesn't seem to add much flavour. So lamb burgers were on the menu.
I had made a batch of celeriac salad the previous night to have with a roast, it's super simple and tasty. Julienne a celeriac (use a mandoline, so much easier), thinly slice some celery and red onion and stir through some home made garlic mayo.
For the garlic mayo, in a food processor or blender (or by hand if you wish) start mixing an egg, a splash of vinegar/lemon juice, a teaspoon of mustard and a clove of garlic. When the mixture has some volume and turned a pale colour, slowly start pouring in oil while the machine runs (I use a light oil such as grape, I avoid olive oil as it has a strong flavour). When the mixture is thick it's ready (it'll take a decent amount of oil 1 cup+).
The burgers! I flavoured the lamb with thyme, grated garlic, lemon zest, salt and white pepper. It's important to give the meat a really good kneed (like bread) to develop it and make sure it has a strong bond to itself. Let it rest for a while, and then shape in to patties and sprinkle each side with ground coriander.
Cook however you like, I usually start in a pan and finish in the oven. I highly recommend you don't cook your patties well done, leave it pink in the middle (pink not raw).
Pattie 70% cooked with a good coating of ewes milk cheese ready for the grill. They were the tastiest burgers we've eaten for ages.