Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: Makes 4 Burgers
Source: Culinary Vegetable Institute
This is a flavorful alternative to a traditional beef burger that incorporates amazing lamb. With all of the richness and satisfaction you want from a burger, this patty won’t leave you disappointed.
FOR THE PATTIES
20oz of Ground Lamb and Bacon Base, divided into 4, 5-ounce portions
FOR THE BUNS
4 Brioche burger buns
¼ Package of Ranch Seasoning
1 ½ tsp powdered Cumin
1 tsp garlic powder
2 tsp of toasted sesame seeds
3 tbsp of melted butter
FOR THE BUILD
1 Baby head of lettuce, leaves picked and washed.
1-2 heirloom tomatoes, sliced.
4 slices of your favorite cheese, don’t feel limited to melting varieties, feta and blue cheese both bring their own wonderful contributions.
Preheat your oven to 400F.
Crack the egg into a small bowl. Add the ranch seasoning, cumin, and garlic powder before using a fork or which to incorporate the ingredients together.
Brush this egg wash on the tops of your buns then sprinkle the toasted sesame seeds on them.
When the oven is ready, bake the buns for 4-5 minutes. While the buns are hot, brush them with melted butter and toast them on a grill or in a pan. You want the cut sides to be crispy and insides to be pillowy.
FOR THE PATTIES
Shape the patties using a ring mold if you have one, otherwise, do your best to shape them by hand into a consistent shape that is about 1 inch larger in diameter then the bun it will land on. The patty will shrink as it cooks, and it is crucial that you start with a raw patty that is larger than it needs to be so that it will properly fit the bun when cooked.
Cook the patties via your preferred method of cooking a burger. You can grill them, cook them on a flat-top, or simply sear them in a cast-iron pan. Because of the fat content of these patties, we recommend cooking them to medium or medium-well for best results. In the final 30 seconds of cooking, top your patties with cheese and cover them with a bowl or lid to capture the steam and melt the cheese.
I wash my lettuce leaves right when I get the home delivery box. After washing, I spin them in a salad spinner and then store them in a large airtight container lined with a damp paper towel. They stay fresh for weeks and are ready to eat when I need them.
To build these, place a lamb patty onto a toasted bottom bun, top the patty with lettuce, and add a slice or two of tomato. Season the slice of tomato with salt and black pepper and add any additional condiments you enjoy.