Burgers with lamb, fennel and spicy mayonnaise
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 590, total fat 39 G., saturated fats 10 G., proteins 20 G., carbohydrates 32 G., fiber 4 G., cholesterol 83 mg, sodium 905 mg, sugar 7 G.
Calories 590, total fat 39 G., saturated fats 10 G., proteins 20 G., carbohydrates 32 G., fiber 4 G., cholesterol 83 mg, sodium 905 mg, sugar 7 G.
The patties for these burgers are made from ground lamb, a rather fatty and rich meat that needs to be balanced. A light, refreshing salad of fennel and arugula, dressed with lemon juice, does the trick perfectly. Place the salad directly on the patty on the bun when assembling the sandwich, and add mayonnaise mixed with hot pickled peppers for a tangy kick. It's delicious and juicy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 fennel root (with greens)
- A quarter of a small red onion, thinly sliced
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
- 6 tablespoons mayonnaise
- 2 hot pickled cherry peppers, stems removed
- 450 g of minced lamb
- 2 cups fine arugula
- 4 sesame seed hamburger buns, halved on the sides and toasted
- Potato chips, for serving
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Cooking the dish according to the recipe:
- Trim the fennel root, core, and quarter the bulb. Coarsely chop 1/4 cup of the fennel. Thinly slice the fennel (use a mandoline if you have one) and combine in a medium bowl with the red onion, fennel greens, lemon juice, and 1 tablespoon of olive oil. Season with salt to taste and toss to combine.
- Combine the mayonnaise and cherry pepper in a mini food processor and blend until smooth. Alternatively, finely chop the pepper and add it to the mayonnaise. Refrigerate until ready to serve.
- Form the lamb into 4 thin patties, 10 cm wide and 1 cm thick. Season both sides with salt and black pepper. Heat a large skillet over high heat until very hot, and add the remaining 1 tablespoon of olive oil. Add the patties and cook until well browned, about 2 minutes per side for medium-rare.
- Add arugula to the fennel salad and toss. Place the patties on buns, top with mayonnaise sauce and fennel salad. Serve with potato chips.
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