Lamb burger with red mayo
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
per patty
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill direct/indirect grilling
Ingredients
• 200 g saddle of lamb
• 1 tbsp mayonnaise
• 50 g beetroot, pre-cooked
• 1 dash of lemon juice
• 1 burger bun
• Bunch of frisée lettuce
• pickled or braised
red pepper pieces
• 1 pickled cucumber, cut into thin
Sliced
• Radishes and pickles
for decoration
The Monolith set is available in our FIRE&FOOD shop!
Cutting boards are also available in our shop!
preparation
➊ Finely chop or mince the meat and form into a patty.
Puree the beetroot with the mayonnaise and season with lemon juice.
➋ Dry the pepper pieces and grill briefly over direct heat.
Grill the patty over direct heat until it is cooked to your desired level.
Cut the burger bun and toast the cut surfaces on the grill.
➌ Then build the burger as follows: Spread the red mayonnaise on both halves of the bun, distribute the pepper pieces on the bottom half and then add the frisée lettuce. Place the patty on top and cover with the cucumber slices. Put the lid on, stick a skewer through the burger and decorate with radishes and cucumber.
Recipe by Joost van Manen
Grill expert Joost van Manen is a professional through and through and is also well versed in international Michelin-starred restaurants. For two years he has been working as a culinary chef and grill master in Germany for the manufacturer “The Bastard/200Fahrenheit”. www.thebastard.com/de
Recipe from FIRE&FOOD issue 02/2021
