½ cup panko breadcrumbs
⅓ cup milk
500 grams lamb mince
2 spring onions, very finely chopped
¼ cup parsley, finely chopped
1 large egg yolk, size 7
1 tablespoon American mustard
2 teaspoons Worcestershire sauce
1 teaspoon each smoked paprika and sea salt
¼ teaspoon ground allspice
3 tablespoons maple syrup
1 teaspoon sea salt flakes
2 tablespoons butter
2 tablespoons American-style hot sauce or Tabasco sauce
1 teaspoon American mustard
8 small slices aged
8 small burger buns, halved, toasted and buttered
mayo and American mustard for spreading
lettuce, zucchini pickles and sliced beetroot
Glaze: Put all the ingredients in a small saucepan and bring to the boil. Simmer for 1 minute then set aside to cool. The glaze can be made 4 days ahead of using.
Burgers: Stir the breadcrumbs and milk together in a large bowl and leave for 5 minutes. Add all the remaining ingredients and combine well. Form into 8 thick patties slightly larger than the buns. Cover and refrigerate if not cooking immediately.
Cook the burgers on a grill pan or sauté pan over a medium heat for about 4 minutes each side or until cooked through. Place a slice of cheese on each burger. Cover and leave until starting to melt.
To assemble: Spread the bun bases with mayo and mustard then layer with lettuce, pickles, beetroot and a burger. Spoon over some glaze then add the bun tops. Serve the remaining glaze separately. Makes 8 small burgers or 4 regular ones.