Lamb Burgers
"Recipe source: Amber & Rye cookbook This uses rapeseed oil which is not available to me, but canola oil would be a substitute."
Original is 4 servings
Ingredients
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- Sauce
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Nutritional
- Serving Size: 1 (835.7 g)
- Calories 790.1
- Total Fat - 47.2 g
- Saturated Fat - 19.5 g
- Cholesterol - 114.8 mg
- Sodium - 636.7 mg
- Total Carbohydrate - 56 g
- Dietary Fiber - 10.1 g
- Sugars - 25.7 g
- Protein - 39.1 g
- Calcium - 231.5 mg
- Iron - 7.2 mg
- Vitamin C - 31.2 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
In a frying pan or skillet over medium heat, heat some oil and then add the shallot and fry until golden. Transfer fried shallot to a mixing bowl to cool.
Step 2
To make the sauce: combine all the ingredients (sour cream - chives) in a bowl.
Step 3
To the bowl with the shallots add the ground lamb and paprika and season with salt and pepper, mixing with your hands. Shape into 4 patties. Dredge the burgers in the flour (it is easy to put flour in a pie dish and then dredge the burgers in the four). Shake off any excess flour.
Step 4
Pour about 1/4 inch of the oil into the frying pan over medium heat. Once the oil is hot, add eh burgers and cook for about 3-5 minutes then turn the burgers topping each burger with a slice of cheese, and cook for another few minutes
Step 5
Slice the buns in half and spread the bottom half with mustard, add burger on each one topping with a lettuce leaf, pickle slice, soaked red onion, and sauerkraut (or fermented celery and carrot), and then top with some sauce. Cover with the second half of the bun.
Tips
No special items needed.
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