Lamb Burgers with Minted Garlic Sauce Recipe
Since going wheat free I’ve missed burgers and sandwiches and lovely fillings enrobed in beautiful bread. I used to really hate the idea of yoghurt sauces, because for me yoghurt is a breakfast thing, not something to turn savoury. I didn’t know that the Lebanese garlic sauce that is typically on kebabs isn’t actually made of yoghurt, but rather it is made like a mayonnaise. The Yiros-style sauce was SO GOOD! It absolutely made the dish and considering it only took a few minutes, was so worth the effort. For such a simple dish, it was a sensational meal and I was actually surprised that it was so delicious.
- 500g lamb mince
- 2 heaped tablespoons Dijon mustard
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 egg yolk
- 1/2 cup dried breadcrumbs
- 1 tsp rosemary, very finely chopped
- 1/2 cup rocket
- 2 red onions, thinly sliced
- 1/4 cup mint leaves, finely shredded
- 1 quantity Lebanese toum sauce
- Pita or Turkish bread (I used a gluten free wrap)
Place the mince, mustard, honey, garlic, egg, rosemary and breadcrumbs in a bowl. Mix well with your hands to combine, or you could also use a food processor. Shape into 4 patties.
Heat a small frypan and put in a tablespoon of olive oil and your sliced onions. Cook, turning often, on low heat until softened and caramelised. Cook your lamb burgers on a preheated barbeque plate or frypan in a small amount of oil for 3 minutes each side. Finish off in a hot oven for 5 minutes to ensure they are cooked through.
To construct the burgers, smear your bread with the toum and place your patty on top. Top with the rocket leaves and caramelised red onions.
If you like, you could grill some salted zucchini or eggplant and have this on your burger too. Personally, I like the simplicity of the bread, burger, rocket, onions and sauce.
Lebanese Toum Sauce Recipe (Yiros Garlic Sauce)
Please see The Food Blog for the original recipe and method.
- 5 cloves of garlic
- 1 egg white
- Juice of 1 lemon
- A good pinch of salt
- 1/2 cup of iced water of which you will use around 2 tbsp
- 1 cup of neutral oil
Put the garlic cloves along with salt and 1/4 of the lemon juice in the blender. Blend, scaping down the sides if needed. If it doesn’t all chop finely don’t stress, it will later.
Add the egg white and blend on medium/high speed. Add half the oil in bit by bit. A thin stream is not necessary, but don’t go crazy. A reasonable, fine, steady pour is good. It will fly everywhere for the first few seconds so be careful!
At this stage, the emulsification should have taken place. If it hasn’t and the sauce looks like it has split, then something has gone wrong. You may need to remove half the amount, add another egg white, whizz away and re-pour what had already split. But if you take it slow without pouring the oil too quickly, it should be fine.
Switch to a slow blend speed, and add the rest of the lemon juice in slowly too. Add the rest of the oil in the same fashion. Add 1 or 2 tbsp of water. You will see the consistency change into something wonderfully creamy and light.
Decant the sauce into a bowl and add the finely shredded mint leaves. Stir to combine.