A thing of such delicious, dribble-down-your-chin simplicity, the noble burger can be re-invented time and time again to create the most divine dinnertime results. For this little incarnation, we've taken ground lamb and thrown in a Greek twist with a kick.
/ serving 4 people
/ serving 4 people
Kale Slaw Mix
Mayonnaise(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)
Dijon Mustard(ContainsSulphites/Sulfite, Mustard/Moutarde)
Salt and Pepper*
Before starting, preheat your broiler to high and wash and dry all produce. Peel, then finely chop half the shallot and coarsely grate remaining shallot. Halve tomatoes.Thinly slice cucumbers. Stir together the feta and mayo in a small bowl. Whisk together mustard, 1 tbsp vinegar and 2 tbsp oil in a medium bowl. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then chopped shallots. Cook, stirring occasionally, until softened, 2-3 min. Add tomatoes, remaining vinegar and 4 tsp sugar. Cook, stirring often, until tomatoes break down and jam thickens, 6-8 min. Season with salt and pepper. Transfer to another small bowl. Wipe the pan clean.
While tomato jam cooks, combine lamb, grated shallot and 1/2 tsp salt in another medium bowl. Season with pepper. Form mixture into four 4-inch wide burger patties. Lightly make a thumbprint into each burger. (NOTE: Don't push all the way through!)
When tomato jam is done and pan is wiped clean. Add 1/2 tbsp oil, then patties to the same pan. Pan-fry, until patties are golden-brown and cooked through, 4-6 min per side.**
While patties book, halve buns, then arrange them cut-side up on a baking sheet. Toast buns in middle of oven, until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!)
While buns toast, toss the kale slaw in the bowl with dressing. Spread the feta aioli between bottom buns. Top with cucumber slices, burger patties and tomato jam. Divide burgers and slaw between plates.