Lamb Burgers with Salted Chilli and Maple Glaze

, from Issue #82, page 49. December, 2018
Photography 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.

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