Lamb burger with Alabama White Sauce
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
Information per patty
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill direct/indirect grilling
Ingredients
• 200 g saddle of lamb
• a few fresh mint leaves
• 1 small pickled gherkin
• 1–2 tbsp sour cream
(Finished product or homemade)
• a few sugar snap peas
• 3 radishes
• Vinegar
• Oil
• Salt
• Pepper
• Sugar
• 1 burger bun
• 1 tomato,
cut into thin slices
• 50 g onions, cut into 1–2 mm
cut into thin rings
• some flour
• 1 tbsp pickled capers
• Oil for frying
For the Alabama White Sauce:
• 100g mayonnaise
• 2 tsp lemon juice
• 2 tsp apple cider vinegar
• 2 tsp brown sugar
• 2 tsp apple juice
• 1 tsp smoked paprika
• 1 tbsp horseradish, hot
Burger sets are available in our FIRE&FOOD shop!
Burger sets are available in our FIRE&FOOD shop!
preparation
➊ Finely chop or mince the meat and form into a patty.
Finely chop the mint leaves and gherkin and mix with the sour cream.
Mix the ingredients for the Alabama White Sauce and season with salt and pepper.
➋ Cut the sugar snap peas and radishes into thin strips and make a salad with vinegar, oil, salt, pepper and a little sugar and season to taste.
➌ Heat the oil for frying in a pan or deep fryer to 180 °C. Flour the onions and fry until golden brown. Be careful: they will continue to darken slightly after frying. Carefully squeeze the water out of the capers and pat dry, then fry at 180 °C until the bubbling stops. Drain both on kitchen paper.
➍ Grill the patty over direct heat on the grill or grill plate until it is cooked to the desired degree.
➎ Cut open the burger bun and toast the cut sides on the grill. Spread the Alabama White Sauce on the bottom half of the bun. Then spread some of the sugar snap pea and radish salad on top. Place the tomato slices on top and then put the patty on top. Spread a large dollop of the sour cream on top and finish with the fried onions and capers.
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
