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Five Spice Lamb Burgers

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Five Spice Lamb Burgers

Additional information on this Recipe from Food Network Canada

Recipes from this Episode


Recipe summary

Preparation time:
Cooking time:
Yield: 0

Ingredients

Lamb Burgers

  • 2 pounds ground lamb
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1 tablespoon five spice powder
  • 1 egg yolk
  • 1/2 tablespoon ginger, minced
  • 1 pinch salt
  • pepper

To assemble

  • 4 buns
  • 1 ripe tomato, sliced
  • Five Spiced Aioli
  • Cucumber Relish

Cucumber Relish

  • 1 teaspoon coriander seeds
  • 1 tablespoon vegetable oil
  • ½ red onion, small dice
  • 1 red finger chili, seeded and diced
  • 1/4 cup white wine vinegar
  • 1/4 cup sugar
  • 1 English cucumber, seeded and diced
  • ½ bunch mint, leaves picked and coarsely chopped
  • salt

Five Spice Aioli

  • 1/2 cup mayonnaise
  • juice of 1 lime
  • 2 teaspoons five spice powder

Crispy Onions

  • 2 sweet onions, cut in half and sliced thinly on a mandolin
  • vegetable oil, for frying
  • ¼ - ½ cup cornstarch
  • Five spice powder
  • salt

Directions

Lamb Burgers

  1. Place all ingredients, in a bowl and mix well.
  2. Form 4, 8 oz burgers.
  3. Place in fridge for 1 hour to allow flavours to infuse.
  4. Heat grill.
  5. Grill burgers until cooked through.

To assemble

  1. Toast buns on grill.
  2. Serve on toasted bun with Five Spice Aioli, Pickled Cucumber Relish and sliced tomato.

Cucumber Relish

  1. In a sauté pan, toast coriander seeds over medium to high heat.
  2. Add oil and sweat red onions until translucent.
  3. Add chili and stir.
  4. Add white wine vinegar.
  5. Add sugar, stir and allow to dissolve.
  6. Add cucumber, cook for 5-7 minutes over medium heat and reduce slightly achieving a light glaze consistency.
  7. Season with salt and cool.
  8. Add mint and incorporate.

Five Spice Aioli

  1. In a small bowl, mix mayonnaise, lime juice and five spice powder.
  2. Refrigerate until use.

Crispy Onions

  1. Soak onions in cold water for 10 minutes.
  2. In a large wide bottomed pot, heat vegetable oil to 365F.
  3. Prepare a tray lined with paper towel.
  4. Drain onions and dry well in a kitchen towel.
  5. Dredge onions lightly in cornstarch and fry in batches.
  6. Move onions around while frying to prevent clumping.
  7. Remove onions, place on tray just before turning brown, as onions will continue to colour after removing.
  8. Season with five spice powder and salt.
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