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I hope it's ok to post the recipe from his blog.
Bellum Lamb Burgers a.k.a. Slap Yo Mamma Lamb Burgers
Recipe adapted from Bellum Hotel in SA, Australia
Serves 2
Ingredients
You will need:
2 sour dough buns cut in half
Rosemary butter (see below)
100 g (3.5 oz) mixed salad leaves
6 slices oven dried tomatoes (see below)
2 lamb burger patties (see below)
4 Tbs caramelized onion (see below)
6 slices pancetta
Goats cheese aioli (see below)
Rosemary butter
150 g (5 ¼ oz.) unsalted butter softened
1 ½ Tbs fresh rosemary very finely chopped
1 tsp French mustard
Sea salt and cracked pepper
Oven dried tomatoes
2 x tomatoes
½ tsp thyme finely chopped
½ tsp parsley finely chopped
Pinch sea salt and cracked pepper
Caramelized onion
2x large red onions
150 g (5 ¼ oz) butter
White wine
Goats cheese aioli
1 Tbs crushed garlic
1 tsp Dijon mustard
2 egg yolks
200mls (6 ¾ fl. Oz.) canola oil
80 g (2 ¾ oz) goat’s cheese
1 Tbs chardonnay vinegar
Sea salt and cracked pepper
Lamb Patty
350g (12 1/3 oz) ground lamb
150g (12 1/3 oz) ground lamb sausage
¼ cup red onion diced
¼ cup bread crumbs
¼ cup grated parmesan
1 egg
Sea salt and cracked pepper
Method
Rosemary butter
1. Combine all ingredients. This butter will keep in the butter for a week and in the freezer for a month. This would also be brilliant served with a steak or melted over new potatoes.
Oven dried tomatoes
1. Preheat oven to 100*c (212 degrees Farenheit)
2. Slice each tomato into 3 slices removing both ends. Sprinkle with herbs and place on oven rack and into oven for 3-4 hours until reduced in size by 1/3. Cool and refrigerate.
Caramelized onion
1. Melt butter in heavy based saucepan. Add sliced onions and cook over moderate heat, stirring frequently. When bottom of pan begins to caramelize add splash of white wine to deglaze and continue cooking, repeating wine process until onions are very soft and golden in color. Refrigerate.
Goats cheese aioli
1. In a food processor combine garlic, Dijon and egg yolks. Process for 1 minute until mix becomes pale. With processor still running slowly drizzle oil into mix then add vinegar. With a fork, break up goat’s cheese then add to processor until smooth.. Add salt and pepper to taste. Refrigerate.
Lamb Patty
1. In a large mixing bowl combine all ingredients and mix until well combined. Refrigerate for 1 hour then divide in half. Roll each half into a tight ball then gently flatten until 2cm (just under an inch) in thickness.
To serve
On the bottom half of sour dough buns spread a generous amount of rosemary butter. Place both tops and bottoms of buns into 180*c (350 degrees Celsius. Ok, it’s really 356 degrees, but you get my drift) oven for 5 mins. Place lamb burger on moderately hot grill and cook for 3 minutes then turn. While burger finishes cooking grill pancetta until crispy and reheat caramelized onion. To assemble, place mixed lettuce onto bottom half of burger bun and top with dried tomatoes. Place patty onto tomato and top with onion then pancetta. Spread top half of bun with goat’s cheese aioli and place on top of burger to finish. Serve with a Lipitor.
Here's his blog: http://www.baketard.com/blog/2011/8/1/bellum-lamb-burgers-aka-lambgasms.html
Sorry, Marc, I should have thought of this sooner.
https://apps.facebook.com/contestshq/contests/195265/voteable_entries/44378723
I hope it's ok to post the recipe from his blog.
Bellum Lamb Burgers a.k.a. Slap Yo Mamma Lamb Burgers
Recipe adapted from Bellum Hotel in SA, Australia
Serves 2
Ingredients
You will need:
2 sour dough buns cut in half
Rosemary butter (see below)
100 g (3.5 oz) mixed salad leaves
6 slices oven dried tomatoes (see below)
2 lamb burger patties (see below)
4 Tbs caramelized onion (see below)
6 slices pancetta
Goats cheese aioli (see below)
Rosemary butter
150 g (5 ¼ oz.) unsalted butter softened
1 ½ Tbs fresh rosemary very finely chopped
1 tsp French mustard
Sea salt and cracked pepper
Oven dried tomatoes
2 x tomatoes
½ tsp thyme finely chopped
½ tsp parsley finely chopped
Pinch sea salt and cracked pepper
Caramelized onion
2x large red onions
150 g (5 ¼ oz) butter
White wine
Goats cheese aioli
1 Tbs crushed garlic
1 tsp Dijon mustard
2 egg yolks
200mls (6 ¾ fl. Oz.) canola oil
80 g (2 ¾ oz) goat’s cheese
1 Tbs chardonnay vinegar
Sea salt and cracked pepper
Lamb Patty
350g (12 1/3 oz) ground lamb
150g (12 1/3 oz) ground lamb sausage
¼ cup red onion diced
¼ cup bread crumbs
¼ cup grated parmesan
1 egg
Sea salt and cracked pepper
Method
Rosemary butter
1. Combine all ingredients. This butter will keep in the butter for a week and in the freezer for a month. This would also be brilliant served with a steak or melted over new potatoes.
Oven dried tomatoes
1. Preheat oven to 100*c (212 degrees Farenheit)
2. Slice each tomato into 3 slices removing both ends. Sprinkle with herbs and place on oven rack and into oven for 3-4 hours until reduced in size by 1/3. Cool and refrigerate.
Caramelized onion
1. Melt butter in heavy based saucepan. Add sliced onions and cook over moderate heat, stirring frequently. When bottom of pan begins to caramelize add splash of white wine to deglaze and continue cooking, repeating wine process until onions are very soft and golden in color. Refrigerate.
Goats cheese aioli
1. In a food processor combine garlic, Dijon and egg yolks. Process for 1 minute until mix becomes pale. With processor still running slowly drizzle oil into mix then add vinegar. With a fork, break up goat’s cheese then add to processor until smooth.. Add salt and pepper to taste. Refrigerate.
Lamb Patty
1. In a large mixing bowl combine all ingredients and mix until well combined. Refrigerate for 1 hour then divide in half. Roll each half into a tight ball then gently flatten until 2cm (just under an inch) in thickness.
To serve
On the bottom half of sour dough buns spread a generous amount of rosemary butter. Place both tops and bottoms of buns into 180*c (350 degrees Celsius. Ok, it’s really 356 degrees, but you get my drift) oven for 5 mins. Place lamb burger on moderately hot grill and cook for 3 minutes then turn. While burger finishes cooking grill pancetta until crispy and reheat caramelized onion. To assemble, place mixed lettuce onto bottom half of burger bun and top with dried tomatoes. Place patty onto tomato and top with onion then pancetta. Spread top half of bun with goat’s cheese aioli and place on top of burger to finish. Serve with a Lipitor.
Here's his blog: http://www.baketard.com/blog/2011/8/1/bellum-lamb-burgers-aka-lambgasms.html
Sorry, Marc, I should have thought of this sooner.
https://apps.facebook.com/contestshq/contests/195265/voteable_entries/44378723