INGREDIENTS
Lamb Burger
2.5 pounds American Ground Lamb (use Chuck or shoulder cut)
4-5 Garlic cloves
2 medium size dry Red Hot Chili Peppers
6 fresh basil leaves
3 tablespoon honey
5-6 Oz peeled pistachio
Mayo-Chimichurri sauce
1 parsley bunch (leaves)
1 coriander bunch (leaves)
1 jalapeño pepper (medium size)
5 Garlic cloves
5 Tablespoons extra virgin olive oil
3 Tablespoons Vinegar
Assembling the hamburger
6 Hamburger buns
1 Red onion
1 Rocket leaves bunch
4-5 Oz bacon (optional)
DIRECTIONS
.Place all the ingredients of the Lamb Burger (except the ground lamb) in a food processor and grind to obtain a uniform mixture.
Mix the ground mixture together with the ground lamb and add the honey. Knead manually to obtain a uniform mass. Manually portion into your desired burger size .
Grill the burgers to your own preferred doneness. Add the bacon two minutes before the burgers are ready to be served.
Place all the ingredients of the Chimichurri sauce (except the Mayo) in a food processor and grind to obtain a uniform mixture. Mix the Chimichurri sauce with the mayonnaise in a ratio of 1:1.
Finally, assemble the burgers. Serving recommendation: along with French fries with lemon zest on top.
Note: The USDA recommends cooking ground lamb to 160 degrees