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Grilled lamb burgers
Grilled lamb burgers
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Curtis Stone's lamb burgers with mint aioli and caramelized onions are a delectable family favorite.
Ingredients:
  • 500g Brand Lamb Mince
  • Olive oil, for brushing
  • 6 wholemeal rolls, cut in half
  • 4 baby cos lettuce leaves
  • 1 medium field tomato, cut into 4 thin slices
  • 23.40 gm Brand Dijon Mustard
  • 2 Brand Free Range Eggs, yolks only
  • 227.50 gm olive oil
  • Zest of 1 lemon
  • 21.00 gm lemon juice
  • 40.00 ml finely shredded fresh mint
  • 1 large brown onion, thinly sliced
Instructions:
  • In a food processor, blend mustard and egg yolks until smooth. With the processor running, slowly add oil until mixture thickens and emulsifies. Transfer to a bowl and gently mix in zest, juice, and mint. Season to taste.
  • In a large, heavy-based frying pan over low-medium heat, heat the oil and add the onion. Cook and stir occasionally for 15 minutes until the onion is golden brown and caramelised. Season to taste.
  • Shape the lamb mince into 4 equal-sized patties on a baking tray lined with parchment paper. Gently flatten them to be slightly larger than the bun size. Preheat the barbecue to high heat.
  • Brush burger patties with a delicate touch of oil and generously season with salt and pepper on all sides. Transfer from tray and cook for 4-5 mins on each side, or until fully cooked.
  • Brush olive oil on the cut sides of the buns and grill them until lightly toasted with grill marks.
  • Take the burgers and buns off the grill and let the burgers rest for 3 minutes.
  • Place caramelized onions on the bottom half of the buns, followed by the burger, lettuce, tomato slices, and a dollop of aioli. Add the bun tops and serve.

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