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Grand s-lamb lamb burger with yoghurt and crushed almonds
Grand s-lamb lamb burger with yoghurt and crushed almonds
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Indulge in a flavorful Middle Eastern lamb burger from Bar Luca.
Ingredients:
  • 480g course ground lamb mince (80:20 meat to fat ratio), 120g per patty
  • 180g Labneh (yoghurt cheese balls)
  • 1 red onion
  • 50ml cider vinegar
  • 20g sugar
  • 20g salt
  • 4 Helga’s Gluten Free Gourmet Rolls 5 Seed
  • 1 bunch English spinach
  • 100g crushed roasted almonds
Instructions:
  • Put the lamb in a bowl and delicately break apart the meat. Shape the meat into four patties using your hands or a metal ring. Chill in the fridge until ready to use.
  • Combine vinegar, sugar, and salt in a saucepan and bring to a boil. Add thinly sliced red onion to the mixture in a bowl and let it pickle until ready to use.
  • Thinly slice the English spinach and keep it to the side.
  • Preheat a cast iron pan or grill over medium-high heat. Use oiled paper towel to grease the pan/grill. Season one side of the patties generously. Place the patties salt side down on the grill and season the tops.
  • Sear the patties for 5 minutes on one side, then flip and cook for an additional 4 minutes.
  • Take the patties off the grill and let them rest as you get the buns ready.
  • Place the Helga’s Gluten Free Gourmet Rolls 5 Seed on the grill, cut side down, for toasting.
  • On the bottom bun, layer a dollop of Labneh and a generous handful of spinach. Add the patty on top, top with two Labneh balls and spread evenly. Finish by sprinkling crushed almonds and pickled onions on top.

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