The Perfect Lamb Burger: Toppings, Buns and Searing Tips
Ready-made lamb patties, seared hard and built with toasted buns, a cooling mint sauce and the right toppings.
Raw materials
Each pack is one 120 g patty. Buy one per person.
Ingredients
Method
Follow the pack timing. These tips improve the sear and the build.
- 01Get set
Take the patties out of the fridge 10 minutes before cooking and keep the sides ready. Check the pack for cooking instructions and use them as your guide.
- 02Mix the sauce
Stir together the curd, chutney, lemon and salt. Chill.
- 03Toast the buns
Butter the cut sides and toast in a hot pan for 1 minute.
- 04Sear the patties
Heat a heavy pan with the oil on medium-high. Cook the patties for 4 minutes per side without pressing, until browned and cooked through. Add cheese in the last minute.
- 05Rest
Rest the patties for 2 minutes.
- 06Build
Spread sauce on both buns, add lettuce, patty, tomato and onion. Serve at once.
Questions
Should I press the patty?+
No. Pressing squeezes out the juices.
What goes best on lamb?+
Mint, yoghurt, onion, tomato and a sharp cheese suit lamb well.
Start with the lamb patties
Meatigo lamb burger patties, delivered to your door.
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