The Baa Burger

Feeds - 4

Ingredients:

Lamb Patty

400g Lamb mince

½ Onion, finely chopped

2 Garlic cloves, finely grated

1 tsp ground Cumin

1 tsp ground Coriander

1 ½ tsp Paprika

10 dried Horopito Leaves, crushed

1 Egg

½ tsp Black Pepper

1 ½ tsp ground Fennel Seeds

1 tbsp Salt Flakes

5 Mint Leaves, chopped

Finely grated zest of 1 Lemon

15g Ginger, finely grated

½ tbsp Worcestershire

2 tsp Lemon Juice

1 tbsp Hoisin

1 tbsp Bread Crumbs

2 tsp Dried Mint

Mint Yoghurt:

½ cup Full Fat Plain Greek Yogurt

½ cup finely chopped Vietnamese Mint Leaves

1 clove Garlic, minced

Zest of 1 Lemon

2 tbsp freshly squeezed Lemon Juice

Salt and Pepper to taste

⅓ Cucumber, grated

Beetroot Relish:

1 uncooked Beetroot grated

1 Onion, grated

½ cup Sugar

½ tsp Salt

½ tsp Allspice

600g White Vinegar

1 tbsp Cornflour and Vinegar mixed

1 clove Garlic, minced

Pickled Red Onion:

100ml Water

100ml White Wine Vinegar

20g Sugar

5g Salt

1 Peppercorn

2 Coriander Seeds

1 Red Onion

Instructions:

Burger Bun:

  1. In a large bowl dissolve yeast in warm water. Add oil and sugar let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough.

  2. Turn onto a floured surface, knead until smooth and elastic 3-5 minutes. Do not let rise. Divide into 4 balls. Place 4 apart on a baking sheet. Preheat oven to 200 deg C.

  3. Cover and let rest for 10 minutes. Bake until golden brown 8-12 minutes. Remove from pan to wire rack to cool.

    Lamb Patty:

    1. Dry horopito leaves in the oven or dehydrator, dry very slow to keep the flavour, place the leaves in a plastic bag and crush by hand.

    2. Mix all ingredients together in a large bowl. Shape into patties, 1 tbsp per patty. Cook in a pan.

    Mint Yoghurt:

    1. Place all of the ingredients apart from cucumber in a robocop and blend until smooth. .. Taste and season to your preference. Add in the grated cucumber and mix.

    2. Cover and let the sauce sit at room temperature for 30 minutes.

    Beetroot Relish:

    1. Add all ingredients to a pot and add enough vinegar to cover the mixture.

    2. Boil for 30 minutes.

    3. Thicken with cornflour mixture and boil for a further 5 minutes.

    Pickled Red Onion:

    1. Heat half water and vinegar to dissolve sugar add the rest of the water and vinegar. Allow to cool.

    2. Slice red onion into rings and place in liquid. Let sit for 2-3 hours.

    3. Toast buns and layer ingredients. Bun, 2 tbsp feta, lamb patty, 1 tbsp mint yoghurt, pickled red onion, 1/2 cup lettuce, 1/2 cup microgreens, 1 tbsp of beetroot relish.