Equipment
Ingredients
Tomato Relish
- 300 g tomatoes, diced
- 1 red onion, finely diced
- 1 red chili, minced
- 15 ml red wine vinegar
- 30 ml extra virgin olive oil
- 10 g fresh parsley, finely chopped
- 3 g kosher salt
Lamb Patties
- 600 g ground lamb, chilled
- 1 yellow onion, grated
- 3 garlic, minced
- 5 g ground cumin
- 3 g ground coriander
- 3 g smoked paprika
- 1 g cayenne pepper
- 10 g fresh mint, finely chopped
- 8 g kosher salt
- 3 g black pepper, freshly ground
Assembly
- 4 burger buns
- 50 g baby spinach or lettuce, washed and dried
Nutrition (per serving)
Method
In a mixing bowl, combine the diced tomatoes, red onion, red chili, red wine vinegar, olive oil, parsley, and 3g of kosher salt. Toss gently to combine.
Allow the tomato relish to rest at room temperature so the flavors can meld and the tomatoes release their juices.
In a separate large mixing bowl, gently combine the ground lamb, grated yellow onion, minced garlic, cumin, coriander, smoked paprika, cayenne, fresh mint, 8g of kosher salt, and black pepper. Mix with your hands until just incorporated, being careful not to overwork the meat.
Divide the lamb mixture into 4 equal portions and shape them into patties slightly wider than your buns. Press a shallow thumb indent into the center of each patty to prevent them from bulging during cooking.
Preheat your grill or cast-iron skillet to medium-high heat, targeting a surface temperature of around 200°C or 400°F.
Grill the patties for about 4 to 5 minutes per side. Ensure the internal temperature reaches 71°C or 160°F for food safety when consuming ground meats.
Lightly toast the burger buns face-down on the grill for the last minute of cooking until golden brown and slightly crispy.
Drain off any excess liquid from the tomato relish. Place a handful of spinach on the bottom half of each toasted bun, top with a hot lamb patty, and spoon a generous amount of the relish over the meat. Finish with the top bun and serve immediately.
Chef's Notes
- Grating the onion directly into the lamb mixture provides excellent moisture, ensuring the burgers stay incredibly juicy even when cooked to a safe internal temperature.
- Do not overwork ground meat. Mixing just until the spices are dispersed prevents the proteins from cross-linking too tightly, which would result in a dense, tough burger.
- The thumbprint trick is essential for even cooking. As the connective tissue in the meat cooks and shrinks, it pulls the edges inward; the indent prevents the center from bulging into a meatball shape.
- Acid is your best friend when working with rich, fatty meats like lamb. The punchy vinegar and fresh tomato in the relish cut through the fat perfectly.
Storage
Refrigerator: 3 days — Store raw patties and relish in separate airtight containers.
Freezer: 3 months — Freeze uncooked patties separated by parchment paper.
Reheating: Reheat cooked patties in a pan over medium heat or in a microwave until steaming hot. Do not heat the relish.
