Lamb Burgers with Salted Chilli and Maple Glaze
Photography Josh Griggs.
The glaze on these burgers is my go-to sauce when I want a quick, delicious taste bomb. I brush it on sausages, all meat and hearty vegetables such as mushrooms and eggplant after cooking.
Serves: 4
INGREDIENTS
Lamb burgers
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
Glaze
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
To assemble
8 small slices aged
cheddar cheese
8 small burger buns, halved, toasted and buttered
mayo and American mustard for spreading
lettuce, zucchini pickles and sliced beetroot
METHOD
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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.