Recipe Friday: Mmmm Burger

Place the lamb, garlic, onion in a large bowl. Season with salt and pepper and mix together. Using clean hands, massage the burger mix until combined. Shape the mixture into two patties, place on a plate, cover and refrigerate up to 30 minutes.

Preheat the oven to 300°F. Heat oil in a large, non-stick fry pan over medium heat. Cook the patties for 3 minutes on each side or until almost cooked through.

Transfer to a baking sheet and top each patty with a slice of cheese. Place in the oven for 3-5 minutes or until cheese melts. While cheese is melting, cook bacon and eggs in fry pan.

Boil wine and shallots in medium saucepan until reduced by half, 20-30 minutes. Add 1 tablespoon butter and brown sugar; whisk until butter melts and sugar dissolves. Remove from heat. Mix remaining 2 tablespoons butter. Set aside.

Prepare grill for medium-high heat. Mix beef, Worcestershire, salt, pepper and 1/4 cup wine-shallot mixture in bowl. Form meat into four burger patties. Grill burgers until brown on bottom, about 3 minutes. Turn burgers and brush with additional wine-shallot mixture. Continue grilling burgers until cooked to desired doneness, turning and brushing occasionally with wine-shallot mixture, about 4 minutes longer for medium-rare. Top with a slice of cheese and remove from grill.

Grill the buns, cut sides down, until lightly browned. Top bottom buns with burgers, then tomato slices and lettuce. Cover with top buns and serve immediately.

Place the ground lamb in a bowl and add the chopped green onion, cumin, oregano and chopped semi-dried tomatoes. Form into 4 patties and refrigerate 1 hour. Heat a barbecue or char grill pan. Brush the patties with oil and cook 3-4 minutes on each side or until cooked to your liking.

While the burgers are cooking, lightly barbecue the rolls. Then top the bottom half of each roll with ¼ of the arugula leaves and a cooked burger. Spoon a tablespoon of hummus on top of the burger and scatter with ¼ of the thinly sliced semi-dried tomatoes and ¼ of the parsley leaves. Finish with the top half of the roll.

For the roasted tomato aioli: Once all the garlic & tomatoes have been charred & cooled, place them in a blender with mayonnaise and season it to taste with salt & pepper. Set aside for the burger.

For the lamb burgers: Take the ground lamb in a large bowl add the harissa and shallot and mix together. Begin to form them into 6 ounce patties and season both sides with salt and pepper. Cook the patties for about 4 to 6 minutes on each side, for a medium rare burger.

To assemble: Take a brioche bun and toast it on the grill if you like, then add the roasted tomato aioli. Add the lamb patty to the bottom bun and add arugula, fetta, onions and cucumbers add the top and enjoy.

Combine the beef, curry powder, and salt and pepper to taste in a small bowl and mix well.

Form into ¼-pound patties and refrigerate until ready to use.

Combine all the ingredients in a bowl and mix well. Season with salt and pepper. Keep at room temperature if using immediately, or refrigerate until ready to use.

Bring up to room temperature before using, as this will prevent the sauce from chilling your burger when garnishing.

Preheat a skillet over HIGH heat. Add the burger patties and press with a spatula to form a crust during cooking.

Cook until browned on the bottom, then flip the burgers and continue cooking to the desired doneness (3-4 minutes per side for medium rare, 5-6 minutes for medium, 6+ for well done).

Remove the burgers from the pan and add the burger buns, cut-sides down; toast until golden, about 1 minute.

Build your burger in the following order: Potato bun bottom, 1 tablespoon tikka masala sauce, 1 hamburger patty, 1 tomato slice, 3 onion slices, and ½ cup shredded lettuce.

Spread 1 tablespoon dill-lemon yogurt on the potato bun top and put it on the burger. Serve immediately with your favorite side dish.

Lightly mix the beef with kosher salt and fresh cracked pepper. Divide into 6 ounce portions and divide each portion into equal parts. Flatten out each half.

Place 1 tablespoon goat cheese in the center of one half and place the second half on top. Gently form into a patty and seal. Brush the inside of the buns with olive oil and grill. Cook the burgers to medium rare.

Dress the spinach in balsamic vinaigrette.

In a medium saucepan combine figs, sugar, water, and lemon juice and bring to a boil. Reduce heat and simmer for about 7 minutes, until the liquid thickened.

Remove from heat and stir in the balsamic vinegar. Let mixture cool (at least 10 minutes).

Transfer to a food processor and puree until smooth. 

Place spinach on the bottom bun and top with burger.

Spread fig jam on burger. Crumble on 1 tablespoon of goat cheese and add top bun.

In a large bowl, combine the ground lamb, parsley, garbanzo beans, Moroccan spice, dried apricots and egg.

Work the mixture well and shape into small 2-ounce patties approximately 2-3 inches round.

Blend the sesame seeds, poppy seeds, seasoning and pistachio nuts together in a small bowl and coat sliders well with the mixture.

Brush the surface of the grill or fry pan with a little oil and cook sliders on medium heat 4 minutes on each side. Remove and keep warm.

Spread a little hummus on the base of the bun and top with baby spinach leaves. Cover leaves with a Lamb slider, top with warm grilled vegetables and replace the crown. Serve warm for any occasion.