Chef, recipe creator and cookbook author Danielle Alvarez joined The Morning Show to serve tender lamb in a brand new way – burgers.
Danielle showed us how to cook homemade burgers with a twist, making delicious lamb and mozzarella burgers that are decadent, delicious and perfect for spring.
Lamb burgers with buffalo mozzarella and cucumber salad
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Makes 6
INGREDIENTS –
1kg Torello Farm lamb mince
3/4 cup (50g) fresh breadcrumbs
1 egg, lightly beaten
2 tablespoons Dijon mustard
2 teaspoons dried mint
1 Lebanese cucumber, chopped
1 bunch mint, leaves roughly chopped
Juice of 1 lime
2 tablespoons salted capers, rinsed, drained
1 teaspoon caster sugar
1/4 cup (60ml) extra virgin olive oil
Aioli, to serve
6 sourdough bread rolls, split, toasted
125g Burraduc buffalo mozzarella, torn
METHOD –
Preheat the oven to 180°C. Line a baking tray with foil.
Combine mince, breadcrumbs, egg, mustard and dried mint in a bowl and season. Mix well, then shape into 6 patties. Cover and chill for 10 minutes.
Meanwhile, place cucumber, fresh mint, lime juice, capers, sugar and 1 tablespoon oil in a bowl and toss to combine. Set aside.
Heat remaining 2 tablespoons oil in a large frypan over medium-high heat. In batches, cook patties for 3-4 minutes each side until browned. Transfer to the tray and bake for 15-20 minutes until just cooked through.
To serve, spread aioli on the base of each roll. Top with a patty, mozzarella and cucumber salad. Season and replace tops.