Lamb burger
Tags:
alcohol-free
lactose-free
Description
It doesn't always have to be beef if you want to create a delicious burger. In this recipe you use aromatic lamb, which creates a very special burger treat with its own special flavour. Speaking of special, you'll find some things in the ingredient list that you wouldn't normally expect to find in a burger, like mint and thyme. The homemade hummus and lemon cream you make are also unusual ingredients for a burger. The garnish is also anything but boring, thanks to the aubergine. Add dried tomatoes to the burger buns to give them that extra something.
Zutaten für
For the buns
320
g
wheat flour
120
ml
water, lukewarm
20
g
yeast, fresh
50
ml
oil (e.g. from dried tomatoes)
2
egg yolks
50
g
onion, finely diced
50
g
drid tomatoes, chopped
1
Tablespoon(s)
tomato paste
20
g
herbs
1
Teaspoon(s)
sugar
1
Tablespoon(s)
salt
20
ml
olive oil
For the patties
750
g
lamb (e.g. leg)
50
g
onion
10
black olives
3
Stem(s)
mint
3
Stem(s)
thyme
salt, pepper to taste
oil (for frying)
For the hummus
100
g
chickpeas, cooked
40
ml
water
40
ml
olive oil
1
Teaspoon(s)
tahini paste
1
Teaspoon(s)
cumin, ground
0.3
garlic clove
0.3
lemon, zest and juice
salt, pepper to taste
For the lemon creme
1
organic lemon
100
g
sugar (a little more/less if necessary)
salt to taste
For the garnish
50
g
rocket
6
Slice(s)
aubergine
3
Tablespoon(s)
olive oil
2
tomatoes
10
black olives
1
red onion
Preparation
Note
This recipe is designed for 6 large burgers, made with the Flexiform Burger Bun L. For burgers in size M or S, all ingredients - except for the buns - can be converted from 6 to 4 portions to obtain the correct portion size of 6 medium or 12 small burgers. For the buns, we recommend using the respective burger bun recipe for sizes M or S from our recipe world.
Bake the buns
1
Put the flour in a mixing bowl, form a hollow and crumble the yeast into it. Then add the sugar and water and let everything stand for 15 minutes.
2
Add the salt, herbs, tomato paste, onions and dried tomatoes and knead everything into a smooth dough. Then gradually incorporate the oil and egg yolk carefully and leave the finished dough covered to rise for 60 minutes.
3
Preheat the oven to 180°C convection oven.
4
Knead the dough well and form small balls weighing 110 g each. Flatten them slightly and leave them covered in the tin for 60 minutes.
5
Bake the buns in the preheated oven for 15 minutes.
Prepare the patties
1
Remove the tendons from the lamb and grind with the rotary grinder and the fine perforated disc. Finely chop the onions, olives and herbs.
2
Mix the minced meat and the remaining ingredients and season with salt and pepper. Then measure out individual portions, each weighing about 130 g, and shape with the pattymaker.
3
Fry the patties in a hot pan and then reduce the heat or finish cooking in the oven (150°C convection/10 minutes).
4
Alternatively, grill on the barbecue over direct heat and then finish over indirect heat.
Prepare the hummus
1
Drain the chickpeas and rinse thoroughly.
2
Put all the ingredients into the Multi Chopper and blend until smooth. Add the spices gradually and taste in between.
3
Note: The amount of oil and water determines the consistency of the hummus. You can vary the consistency according to your own taste, but it should not be too liquid for the burger.
Prepare the lemon creme
1
Wash the lemon thoroughly and put it completely (with peel) into a pot and cover with water. Cook over a medium heat for 45 minutes until very soft.
CAUTION: Do not overcook, as the lemon should not burst open if possible.
2
Weigh the lemon after cooking and add the same amount of sugar to the lemon. Example: The lemon weighs 90 g after cooking, then also add 90 g of sugar.
3
Finely puree both together and then pass through a fine sieve. Now season with salt to taste.
Tip: The cream has a sweet and sour taste and can theoretically be used without salt.
4
Tip: The cream becomes a little firmer after cooling, but can be stirred up again at any time.
Prepare the garnish
1
Wash and dry the rocket.
2
Finely slice the tomatoes, olives and red onion.
3
Lightly salt the aubergine slices and leave to drain on a kitchen towel for 20 minutes. Then fry in a pan with enough olive oil over medium-high heat until golden brown on both sides.
Serve the burgers
1
Cut the burger buns in half and lightly toast the cut surfaces.
2
Spread both halves of the bun with a little hummus and place some rocket and the lamb patty on the underside.
3
Arrange the fried aubergine with tomato, onion and olive on the patty and garnish with some lemon cream.
4
Top the bun again with some rocket and place on top of the burger.
Zutaten für
For the buns
320
g
wheat flour
120
ml
water, lukewarm
20
g
yeast, fresh
50
ml
oil (e.g. from dried tomatoes)
2
egg yolks
50
g
onion, finely diced
50
g
drid tomatoes, chopped
1
Tablespoon(s)
tomato paste
20
g
herbs
1
Teaspoon(s)
sugar
1
Tablespoon(s)
salt
20
ml
olive oil
For the patties
750
g
lamb (e.g. leg)
50
g
onion
10
black olives
3
Stem(s)
mint
3
Stem(s)
thyme
salt, pepper to taste
oil (for frying)
For the hummus
100
g
chickpeas, cooked
40
ml
water
40
ml
olive oil
1
Teaspoon(s)
tahini paste
1
Teaspoon(s)
cumin, ground
0.3
garlic clove
0.3
lemon, zest and juice
salt, pepper to taste
For the lemon creme
1
organic lemon
100
g
sugar (a little more/less if necessary)
salt to taste
For the garnish
50
g
rocket
6
Slice(s)
aubergine
3
Tablespoon(s)
olive oil
2
tomatoes
10
black olives
1
red onion
