Smoked Lamb Burger
Ingredients
- 800 Grams Minced Lamb Shoulder (80/20 mix)
- 2 Tablespoons Chopped Fresh Mint (finely chopped)
- 2 Tablespoons Chopped fresh parsley (finely chopped)
- 2 Tablespoons Chopped fresh dill (finely chopped)
- 1 Tablespoon Dijon mustard (your choice)
- Teaspoon Dried chili flakes
- 4 Sun-Dried tomatoes (finely chopped with salt and pepperadded for taste)
Garlic/Cilantro Mayonnaise Topping
- 8 Tablespoons Mayonnaise (your choice)
- 1 Tablespoon Lemon or lime juice (fresh squeezed)
- 2 Garlic cloves (peeled and minced)
- 1 Small Bundle fresh cilantro (finely chopped)
- 1 Pinch of smoked paprika
- Salt and pepper (to taste)
For Building Your Burger
- 12 Slices of Halloumi cheese (thin sliced)
- 6 Hamburger Buns (freshly baked)
- 1 Bunch of baby spinach leaves
- 1 Red Onion (peeled and finely sliced)
Instructions
- Prepping your ingredientsYou'll want to start up your BBQ grill and set aside your favorite smoking wood for the lamb and Halloumi. This is subjective but most folks will recommend Olive, Apple, or Pecan wood. You can't go wrong with hickory or mesquite if you prefer smokier flavor likewise. Since the halloumi often tastes great with Oakwood, it works great with lamb burgers too. The added mint and herbs will set off the flavor of lamb additionally.Start with mixing your minced lamb with all of your herbs, mustard, chili, seasoning, and sun-dried tomatoes. After this, you form these into six individual patties inside an emptied tuna tin with both the top-bottom ring removed. This forms the best-shaped burger form. Place these into the fridge until you're ready to grill.