Lamb Burgers with Salted Chilli and Maple Glaze

, from Issue #82. December, 2018
Photography by Josh Griggs.
    Lamb Burgers with Salted Chilli and Maple Glaze

    The glaze on these burgers is my go-to sauce when I want a quick, delicious taste bomb. I brush it on sausages, all meat and hearty vegetables such as mushrooms and eggplant after cooking.

     

    Serves: 4

    INGREDIENTS

    Lamb burgers
    ½ cup panko breadcrumbs
    ⅓ cup milk
    500 grams lamb mince
    2 spring onions, very finely chopped
    ¼ cup parsley, finely chopped
    1 large egg yolk, size 7
    1 tablespoon American mustard
    2 teaspoons Worcestershire sauce
    1 teaspoon each smoked paprika and sea salt
    ¼ teaspoon ground allspice
    Glaze
    3 tablespoons maple syrup
    1 teaspoon sea salt flakes 
    2 tablespoons butter 
    2 tablespoons American-style hot sauce or Tabasco sauce 
    1 teaspoon American mustard
    To assemble
    8 small slices aged 
    cheddar cheese
    8 small burger buns, halved, toasted and buttered
    mayo and American mustard for spreading
    lettuce, zucchini pickles and sliced beetroot

    METHOD

    Glaze: Put all the ingredients in a small saucepan and bring to the boil. Simmer for 1 minute then set aside to cool. The glaze can be made 4 days ahead of using. 

    Burgers: Stir the breadcrumbs and milk together in a large bowl and leave for 5 minutes. Add all the remaining ingredients and combine well. Form into 8 thick patties slightly larger than the buns. Cover and refrigerate if not cooking immediately. 

    Cook the burgers on a grill pan or sauté pan over a medium heat for about 4 minutes each side or until cooked through. Place a slice of cheese on each burger. Cover and leave until starting to melt. 

    To assemble: Spread the bun bases with mayo and mustard then layer with lettuce, pickles, beetroot and a burger. Spoon over some glaze then add the bun tops. Serve the remaining glaze separately. Makes 8 small burgers or 4 regular ones.

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    Issue #123
    Check out our
    latest issue:

    Issue #123

    Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!