Recipe : Lamb Burger in a Homemade Brioche Bun

We all love a burger, and this homemade lamb burger is super easy to make and even better to eat. Plus, it's even tastier in our homemade brioche bun, and mint yoghurt — happy days!

You will need:

Lamb Burger
You will need: 

  • 500g x Lamb mince
  • 1 x Egg
  • 20g x Parsley (chopped) 
  • 20g x Mint (chopped) 
  • Salt 
  • Pepper
  • 2 x Shallot (finely diced)
  • 20g x Flour
  • 1 x Gem lettuce
  • 1 x Tomato (sliced)
  • 1 x tablespoon Dijon mustard

Method:
STEP 1:

Mix all the ingredients in a mixing bowl, making sure you incorporate them fully. 

STEP 2:
Mould on a floured surface before cling-filming and placing in the fridge for an hour or so.

STEP 3:
Once chilled you want to sear in a pan with 2 tbsp of hot oil for 2/3 minutes each side or until fully seared. Finish in the oven for 6-7 minutes at 180 (If you want cheese place on the burger for the last minute of cooking) 

Burger garnish: 
STEP 4:

Wash four leaves of gem lettuce in cold water before draining and slice one whole tomato.

STEP 5:
Once the buns have cooled slice in half and grill until toasted. 

MINT YOGHURT
Two heaped tbsp of Greek yoghurt, 1 tbsp of mustard and 5g of leftover mint (sliced as seen in the video) this is optional. Then assemble your burgers to your liking.


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Brioche Bun
You will need: 

  • 250ml warm water
  • 30g x Fresh yeast
  • 3 x tablespoons warm milk
  • 2 x tablespoons golden caster sugar
  • 450g strong flour, plus extra for dusting
  • 4 x tablespoons unsalted butter, softened
  • 2 x large egg, plus 1 x beaten egg, for glazing

Method:
STEP 1:

Mix the warm water, yeast, warm milk and sugar in a bowl. Let it stand for 5 mins until it becomes frothy – this is how you know the yeast is working.

STEP 2:
Tip the flour and 1 tsp salt into a large mixing bowl, add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs.

STEP 3:
Make a well in the centre of the buttery flour and add the warm yeast mixture and the eggs.

STEP4:
Use your hands to mix it into a sticky dough – don't worry if the mixture feels a little wet at this stage, it will come together when kneading. Tip the dough out onto a floured work surface.

STEP 5:
Knead the dough for 10 mins by stretching it on the work surface – it will still be very sticky at this stage but don't be tempted to add too much flour.

STEP 6:
The dough is ready when it feels soft and bouncy – this means that the gluten strands have developed. Place in an oiled bowl, cover with cling film and set aside to rise for 1-3 hrs or until doubled in size.

STEP 7:
Once the dough has doubled in size, knock the air out and knead again for 2 mins. The dough should be much less sticky now, but add a little flour if it needs it.

STEP 8:
Divide the dough into 12-16 even pieces. Roll into balls and arrange on lined baking trays. Loosely cover with oiled cling film and leave for about 1 hr or until doubled in size again. Heat oven to 200C/180C fan/gas 6 and place a shallow baking tray at the bottom.

STEP 9:
Uncover the trays, brush the buns with egg. Pour a cup of water into a baking tray at the bottom of the oven to create steam. Bake for 20 mins or until golden, then leave to cool on a wire rack.

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Skinny Fries
You will need:

  • 200/300ml Oil (If frying) 
  • 8 x potatoes

Method:
STEP 1:

As seen in the battered code and chips video, prep your potatoes (skin on) into fries, bring the water to a boil and blanch in salted water for 10 minutes. Drain and allow to cool

STEP 2:
Bring hot oil in a pan to 180c and fry until golden and crisp (start to fry the chips when the burgers go into the oven).

STEP 3:
Drain using kitchen roll and season with table salt and pepper.


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