Chef Matt Rosen Griddle Smashed Aussie Lamb Burger
- Prep time 30Min
- Cook time 10Min
- Technique Grill
- Meat Lamb
- Cut Ground
- Serves 4
Topped with salsa verde, lemon and honey aioli and pickled onions, served with lemon parsley potato chips
Ingredients
- 16 ounces ground lamb, divided into 4 even portions
- 4 each brioche hamburger buns
- 4 tablespoons butter, melted
- 1 ounce pickled red onions
- 4 tablespoons garlic lemon mayo
- 4 tablespoons Salsa Verde
- Kosher salt
- Black pepper, ground
- Serve with potato chips
Method
- Preheat grill or griddle to medium high. Evenly press burger to a 1/2” thickness and generously season both sides of the patty with kosher salt and pepper, set aside for 10 min.
- Cut the buns in half and brush each cut side with melted butter.
- Place a dollop of vegetable oil onto griddle and evenly spread with paper towel so the surface of the pan is covered, or clean grills and spray with a non-stick spray.
- Carefully place the seasoned patty onto the pre-heated grill or griddle and cook for 3 1/2 minutes, until a golden brown crust has formed.
- Using a spatula, carefully flip the burger patty, and repeat.
- One minute before removing the burger patty, place the bun cut side down onto the grill or toast under a broiler until lightly golden brown and soft.
- Remove the buns from the oven and place open, onto a cutting board to assemble.
- Spread a tablespoon of salsa verde onto the bottom of the hamburger bun, and place a burger patty on top of the salsa verde.
- Onto the burger, place a dollop of the mayo, followed by the pickled onions.
- Place the top of the bun onto the burger and serve with a side of potato chips.
