Gastronomixs

Lamb burger

Lamb burger

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Ingredients

1

kg

lamb (e.g. lamb rump or leg of lamb)

1

 

shallot, finely diced

25

ml

hoisin sauce

25

ml

tomato ketchup

1

 

egg

 

 

salt and pepper

Preparation method

  • Mince the meat in a mincer.
  • Mix with the remaining ingredients.
  • Divide into ten equal parts and shape into small burgers.
  • Refrigerate for at least three hours to help them retain their shape.
  • Grill the burgers on the grill plate until medium rare or just done, making sure they remain nice and juicy.

Serving suggestions

  • On a hamburger bun, e.g. with an avocado spread, confited onion, and tomato.
  • As part of a mixed grill.

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