Lamb Burger

No, this is not a fast food nation blog. No, I can't explain why there should be another burger recipe.

It's World Cup season and Paul the octopus is the talk of town the world. On the night Holland was up against the Danes, we made burgers to be had with the game after a weekend foray to Chip Bee Garden at Holland Village got us some Valrhona chocolate and a pound of minced lamb. It took some determination on Vijay's part not to get anything from the cheese shop after our visit to the butcher.

The patties and marmalade were made the day before. Not surprisingly, the burger-loving half of us gulped it down in no time. I would try this again by adding another type of cheese and perhaps a mint pesto. The other two patties are stuck at the back of the freezer anyway. This Monday's Spanish versus Dutch deal may be just the right time to do it although I'm not entirely sure if I will be in the shape to cook anything at 2:30 in the morning. We'll see.

Lamb Burger
Serves 4

• 1 pound/500 grams minced lamb shoulder or leg


• 1 half onion finely chopped


• 2 cloves garlic finely chopped


• 1 tablespoon lemon juice


• 2 teaspoons sesame oil


• 2 teaspoons hot paprika powder


• 1 teaspoon nutmeg (I microplaned fresh from the nut)


• 2 tablespoons oyster sauce


• 1 1/2 tablespoons Worcestershire


• 2 teaspoons ground cumin


• 2 teaspoons dried oregano


• 1 inch freshly ground ginger


• 2 tablespoons finely chopped parsley


• 3 tablespoons finely chopped mint


• sea salt and freshly ground pepper to taste


• 1/4 cup panko bread crumbs


• 1 large eggs, lightly whisked


• 1/4 cup chicken stock (if not homemade, use 1 quarter chicken stock block dissolved in 1/4 cup water)


• 4 focaccia bread slices, halved horizontally and cut into circles


• butter for the bread


• 2 balls of buffalo mozzarella, thinly sliced


• some frisée and arugula leaves or any greens or your choice


• 1 cup of onion marmalade


• 2 Roma tomatoes, thinly sliced

Preheat oven to 220°C on the broiler setting.

Mix all the patty ingredients thoroughly, leaving the salt for after the patties are cooked if you prefer. For tastier result, leave the mixture in the fridge for a couple of hours to marinate. Make sure the mixture is very cold. Heat up a grill pan for 5 minutes on high flame. Meanwhile divide the mixture into 4 equal balls and press into patties.

Turn down the heat to medium and place the patties on the pan. Let it sizzle and after a minute or two cautiously lift the edge of a patty near the centre of the pan and take a peek. At this point lower the heat slightly to maintain the same degree of sizzle. If the pan is still too hot and the patties are in danger of burning flip them over and readjust the temperature.

For oversized patties ensure the sides of the patties are browned by pushing them against the sides of the grill pan. Cook until the patties are just slightly under the doneness you prefer. A cooked patty is firm to touch and the juices run clear from its center or the internal temp reaches 155°F (medium to medium rare). I cooked it to about 145°F.

Remove the patties to baking sheet lined with parchment paper. Arranged the sliced mozzarella on top of the hot patties and cook in the oven till cheese melts, about 10 minutes. Remove from oven and allow patties to rest for 5-8 minutes. Meanwhile, butter the focaccia slices and place on the grill pan, cut sides down. Rotate halfway for grill marks if preferred.

To assemble the burger, place the greens on the base focaccia slice, add the tomatoes and the patty. Spoon the onion marmalade on the cheese. Top with another piece of bun.

Related Posts:

Braided Lemon Bread

Leftovers "Pizza"

Onion Marmalade