The slight spicy flavour of the lamb burger is highlighted by the Danish feta cheese and the sharp taste of the green peppercorns compliment the spices used in the burger.
Lamb burger patty
- 700g Lamb mince
- 1 onion
- 1 egg
- half cup of breadcrumbs (approx)
- fresh herbs – basil, coriander or parsley
- 1Tbsp Fennel seeds
- 1 tsp paprika
- salt + pepper to season
Mix all ingredients together in a bowl, except for the breadcrumbs. Add the egg to the mixture, and then the breadcrumbs. Add the breadcrumbs until the mixture is somewhat dry, and is easy to shape into patties.
Shape the mixture into patties of 100g each and grill or fry.
Green pepper corn veloute
- 1½ tsp butter
- 1 tsp crushed green peppercorns
- 1 tsp parsley, chopped
- 50ml brandy or white wine
- 150ml fresh cream
Melt 1½ teaspoon butter in saucepan. Add remaining ingredients and bring to a boil, being careful not to ignite the brandy. Reduce sauce until desired consistency.
To complete the burger:
- Tomato sliced into 1cm slices
- 2 Slices of Danish feta cheese
- Baguette sliced in half and toasted
- Slices of grilled onions
- 4 fresh rocket leaves
Place bottom half of the baguette in the middle of the plate and place two rocket leaves on top. Place one of the grilled lamb patties on the rocket and layer with the Danish feta, the remaining rocket and another lamb patty. Pour 1 Tbsp of peppercorn sauce over the burger.