I've created this Spring Lamb Burger, especially for Easter, based on typical festive ingredients and homegrown greens from my window sill garden.
This post is related to the previous one, since this burger is served in my home baked challah buns. The colours make it a real spring inspired street food, reflect to sunshine and fresh green leaves.
Challah buns - click here to the recipe
- 400 g minced lamb
- 1 tbsp thyme
- 1 tsp salt
- 1 tsp freshly ground pepper
Mint pea purèe
- 250 g peas
- 10 mint leaves or more for a stronger mint flavour
- large pinch of salt
- 1 tbsp oil
- 2 tsp water
- 6 tbsp mayonnaise
- 1 tbsp freshly grated horseradish or more for stronger flavour
- Salad leaves
- Pea shoots
- Poached egg
- Matured cheddar slice
- Prepare them according to this recipe.
- Mix the meat with the herb and spices.
- Form 4 patties from this amount. Push your finger into the middle of the patties: it will help to fry them evenly, in the middle too.
- Add 2 tbsp oil to a frying pan, when the oil is hot sear the patties at high temperature for about 5 minutes on each side
- Place a slice of cheese on each in the last minute of frying, since it will help the cheddar to melt a little bit.
- Place the patties on a warm plate, cover with tin foil and rest them for at least 6-8 minutes.
Mint pea purèe
- Pour the oil in a pot and heat up on medium heat.
- Add the peas with the salt and water and cook them for 2 minutes with the lid on. We want to keep them fresh and green.
- Add the mint and continue the cooking for one more minute.
- Quickly place the greens into cold water to stop cooking and preserve their green colour, then drain and place them into a small mixing bowl.
- Use a stick blender to prepare the purèe.
- Mix the mayo with the horseradish.
- Taste it, and do the fine-tuning with salt, pepper or more horseradish if necessary.
- Toast the inside of challah bun halves and dip them into the pan you used for frying the patties. They will soak the savoury juices.
- Place the salad leaves on the bottom.
- Put the patty with the cheese on the salad and cover it with the mint-pea purèe, add the mayo.
- Poached egg:
- Boil some water in a pot with a tbsp vinegar and a large pinch of salt.
- Crack the egg and put it into a small bowl or cup.
- When it's boiling, reduce the heat to medium, grab a spoon and create a whirlpool in the water.
- Put the egg into the centre of the whirlpool and cook it for 3 minutes.
- Put the egg into cold water to stop the cooking process. This way the yolk stays nice and runny.
- Place the egg on the top, add some freshly ground pepper, a pinch of salt and some pea shoots.
- Close the burger with the top of the bun.