Edward Leonard, Vice President/Corporate Chef at Le Cordon Bleu Schools in North America, created this lamb burger that adds flavor at every level, from bun to burger to condiment.
Prep Time1 hrCook Time25 minsTotal Time1 hr 25 mins
BURGERS
3 lean American Lamb, ground or minced
6 large eggs, beaten
3 tbsp extra-virgin olive oil
3 garlic cloves, minced
3 cups feta cheese, crumbled
3 cups finely ground breadcrumbs
1 cup sour cream
3 tbsp best lamb spice
6 tbsp chopped fresh mint
3 tbsp paprika
1 tbsp ground cumin
2 tbsp Worcestershire sauce
3 tsp ground black pepper
Sea salt, to taste
12 black olive rolls, sliced
RELISH
1 ½ brown sugar
1 ½ vinegar
3 tsp turmeric
3 tsp mustard seed
6 roasted red peppers, finely diced
18 plum tomatoes, skinned, deseeded, cored and diced
6 shallots, minced
PAN-FRIED EGGPLANT
2 medium eggplant
3 large eggs, beaten
1 cup buttermilk
1 tbsp extra-virgin olive oil
2 tbsp minced fresh basil
1 ½ all-purpose flour
Salt and pepper, to taste
1 cup finely ground breadcrumbs
Salad oil, as needed for frying
MINTED RICOTTA CREAM
1 ½ ricotta
1 cup thickened cream
1 cup finely chopped fresh mint
BURGERS
1Mix all burger ingredients in a bowl and form the mixture into 12 burgers and let rest.
RELISH
2In a saucepan, dissolve the sugar in the vinegar. Add the turmeric and mustard seed. Bring to a boil, add peppers, tomatoes, and shallots, and continue cooking for 8 minutes.
EGGPLANT
3Peel the eggplants and cut them into twelve 1/2-inch-thick slices. Salt the eggplant lightly on both sides and let sit for 20 minutes. Rinse the slices and dry well. In a shallow bowl combine the eggs, buttermilk, oil, and basil. In another bowl add the flour and season it with salt and pepper. Dip the eggplant slices in the flour and then dip in egg mixture. Dredge the eggplant in the breadcrumbs. Cover the slices well and let them sit for 2 minutes.
4Fry slowly in a skillet with hot oil until eggplant is browned on one side and rather transparent. Turn over and brown on the other side. Remove the heat.
MINTED RICOTTA CREAM
5Combine the ricotta, cream, and mint.
TO SERVE
6Grill the burgers until desired doneness (medium is recommended). Place one eggplant slice and then the relish on a black olive roll bottom. Place one burger on top and top with the Minted Ricotta Cream and black olive roll top.
Recipe provided by the American Lamb Board
Ingredients
BURGERS
3 lean American Lamb, ground or minced
6 large eggs, beaten
3 tbsp extra-virgin olive oil
3 garlic cloves, minced
3 cups feta cheese, crumbled
3 cups finely ground breadcrumbs
1 cup sour cream
3 tbsp best lamb spice
6 tbsp chopped fresh mint
3 tbsp paprika
1 tbsp ground cumin
2 tbsp Worcestershire sauce
3 tsp ground black pepper
Sea salt, to taste
12 black olive rolls, sliced
RELISH
1 ½ brown sugar
1 ½ vinegar
3 tsp turmeric
3 tsp mustard seed
6 roasted red peppers, finely diced
18 plum tomatoes, skinned, deseeded, cored and diced
6 shallots, minced
PAN-FRIED EGGPLANT
2 medium eggplant
3 large eggs, beaten
1 cup buttermilk
1 tbsp extra-virgin olive oil
2 tbsp minced fresh basil
1 ½ all-purpose flour
Salt and pepper, to taste
1 cup finely ground breadcrumbs
Salad oil, as needed for frying
MINTED RICOTTA CREAM
1 ½ ricotta
1 cup thickened cream
1 cup finely chopped fresh mint
Directions
BURGERS
1Mix all burger ingredients in a bowl and form the mixture into 12 burgers and let rest.
RELISH
2In a saucepan, dissolve the sugar in the vinegar. Add the turmeric and mustard seed. Bring to a boil, add peppers, tomatoes, and shallots, and continue cooking for 8 minutes.
EGGPLANT
3Peel the eggplants and cut them into twelve 1/2-inch-thick slices. Salt the eggplant lightly on both sides and let sit for 20 minutes. Rinse the slices and dry well. In a shallow bowl combine the eggs, buttermilk, oil, and basil. In another bowl add the flour and season it with salt and pepper. Dip the eggplant slices in the flour and then dip in egg mixture. Dredge the eggplant in the breadcrumbs. Cover the slices well and let them sit for 2 minutes.
4Fry slowly in a skillet with hot oil until eggplant is browned on one side and rather transparent. Turn over and brown on the other side. Remove the heat.
MINTED RICOTTA CREAM
5Combine the ricotta, cream, and mint.
TO SERVE
6Grill the burgers until desired doneness (medium is recommended). Place one eggplant slice and then the relish on a black olive roll bottom. Place one burger on top and top with the Minted Ricotta Cream and black olive roll top.
The Ultimate American Lamb Burger Recipe
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