Grilled Lamb Burger


    Lamb Burger

  • ground lamb (80/20), 454 grams

  • lillie's q game rub seasoning, 18 grams
  • Curry Mayo

  • dukes mayo, 100 grams

  • lemon juice, 5 grams

  • lillie's q hot chicken seasoning, 3 grams
  • curry powder, 1 gram

  • Pickled Red Onions

  • white vinegar, 160 grams

  • red onion, 90 grams

  • water, 80 grams

  • sugar, 20 grams

  • salt, 6 grams

  • Garnish

  • martins potato buns, 4 each

  • blue cheese (avoid crumbles use block), 35 grams

  • bib lettuce, as needed

  • pickled red onions, as needed

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    Pickled Red Onions

    1. prepare the pickled red onions one day ahead: thinly slice the onions and place them in a non-reactive container

    2. in a small pot, bring the salt, water, sugar, and vinegar to a boil 

    3. pour the hot pickling liquid over the onions, cover, and refrigerate overnight to pickle

    Curry Mayo

    1. combine all the ingredients for the curry mayo in a bowl: mix well to ensure everything is thoroughly blended

    2. refrigerate the mixture for at least one hour to allow the spices to bloom and flavors to blend

    Burger Patties

    1. in a mixing bowl, thoroughly incorporate lillie’s q game rub seasoning into the ground meat until evenly distributed

    2. portion the meat into 113-gram balls, then flatten them into 5-inch discs between sheets of parchment paper

    3. preheat a grill to medium-high heat and cook the patties: watch them closely as they are thin and will cook quickly

    4. once the first side is seared, flip the patties: add blue cheese on top of each patty to melt slightly as the other side finishes cooking 

    5. briefly toast the potato buns on the grill, about 15 seconds, just to warm

    Assembling the Burger

    1. spread curry mayo on both sides of each bun

    2. place a folded bib lettuce leaf on the bottom bun, over the curry mayo

    3. add the burger patty with melted blue cheese

    4. top with pickled red onions and enjoy


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