A few days back i had this great urge to have a lamb burger and i got thinking where to get one. Having murdered my burger taste buds from the crap one gets at McDonalds, i was determined not to eat just another ordinary burger.
The choice that i had was to search for a place that serves great juicy burgers or to make one myself. I chose the latter as i found it more easy and satisfying (getting to find great food is still a challenge, Zomato’s of the world not withstanding. BTW i like the ecosystem Zomato has created).
To create a great juicy lamb burger i needed great ingredients and a critical decision to make. Do i need to have a burger which is heavy on flavours or do i want the pure taste of lamb.
Pure taste of lamb it was ! And here is how you go about creating some burger magic.
This dish has two parts to it – one is the burger and another is the dip. Here are the ingredients.
Take a small bunch of cilantro, see if you get the roots as well.
Thick yogurt (you can make one by hanging normal curds in a muslin cloth for a few hours).
1-2 cloves of fresh garlic grated.
Goat meat. The meat has to be in the proportion of 80:20 – 80% meat and 20% fat. This ratio is very important and should be followed. Ask the butcher to grind the meat 2-3 times from the machine. It has to be fine but not like a paste.
If you are vegetarian don’t worry, soon you can have one too. Test tube burger created, costed US $ 325,000. Here.
Kosher salt: To taste.
Black pepper: Take whole pepper and pound it. This way you get maximum flavour.
Onion: Cut onion into rings.
Cheddar cheese: Slices.
Unsalted butter to grill the lamb patty in a pan.
How to make the dip: Mix cilantro, yogurt, garlic and some salt. Give it a good stir and voila it is done. Keep it refrigerated. Cold is much better tasting.
How to make the lamb patty: Mix the raw lamb with salt and pepper. Refrigerate it for 20-30 min. Once done, pick a portion of the mixture and create a patty that is not more than an inch and a half in thickness. The flattened patty should not be bigger than the bun that you have. Hell if you want more meat, double the size 🙂 . Make sure the thickness does not increase as it will increase cooking time.
Take a pan that is preheated and add very little butter. Put the patty in and cover the pan. Let it cook for a minute and a half or so, turn and cook for another minute without the lid. The burger patty should be ready. Now put the cheddar cheese slice on top of the patty and cover the pan with a lid for 30 sec, the cheese would have melted and dripped over the corners. With these times, the lamb patty will be medium rare with fat bubbling inside.
If you want well done, then cook a bit longer. However, cooking longer increases the chances of meat becoming dry.
Get the stuff together: While the patty was cooking you need to arrange your buns. You can grill them in another pan if you like your burger extra hot. Place the burger bun halves. Add onion rings (i had sautéed them in butter), then tomato slices and finally add the meat patty. Close this with the other half of the bun and eat it with the cilantro dip.
I can guarantee that the juices from this Lamb Burger will drip down your hands. Enjoy !
Remember, there is no love sincerer than the love of food. -George Bernard Shaw