I don’t eat Burger very often but when I do, I make sure it’s a good one from the meat to the bun. And you tell me, what a better bun that a brioche bun? Rich, soft and buttery, a real treat. These buns also go amazingly with fish, particularly salmon. If you have left overs rolls, just eat them for breakfast the next day, they are brioche after all.
This lamb burger is very lightly seasoned, salt and pepper to be precise. When you are working with good quality meat, not much seasoning is required to make it taste good. When I do lamb burgers, my sauce of choice is always tahini with yogurt. To me, a match made in haven.
The best complement to this burger are sweet potato oven fries with harissa yogurt. They came out perfectly crispy and absolutely
great amazing. So, if you were looking for something to grill this weekend, consider this burger, it won’t disappoint!
p.s: Complement this whole meal with THIS refreshing iced tea and while you at it, watch my first video if you haven’t 🙂
For the buns
(makes 12 buns)
441 grams bread flour
97 grams warm water
44 grams warm milk
3 eggs, cold
9 grams instant dry yeast
50 grams sugar
9 grams salt
141 grams cold butter, cut into
tbsp sizes pieces
Line a baking sheet with parchment paper and set aside. In a bowl of a mixer fitted with the hook attachment, mix together the bread flour, eggs, water and yeast for 5 minutes on low speed. Add the salt and, little by little, the sugar. Increase the speed to medium and mix for another 5 minutes or until the dough comes together. Turn the speed to low and start adding the butter, one piece at a time. Mix for another 5 minutes or until the dough pulls away from the bowl and is smooth. Place the dough in a lightly greased bowl and cover with plastic film. Let the dough ferment undisturbed for 45 minutes. In a lightly floured work surface, divide the dough in 12 pieces (about 75 grams a piece). Shape the pieces into rounds, place them on the prepared baking sheet and brush them with egg wash. Cover and let it rest for 45 minutes to an hour or until double in size. Preheat the oven to 375 ˚F. When the brioche is ready, bush it again with egg wash and sprinkle them with sesame seeds. Bake in a preheated oven for 15 to 18 minutes or until golden brown. Let the brioche cool on a wire rack.
Find Tahini sauce HERE
For the sweet potato fries
3 large sweet potatoes, peeled or unpeeled, cut into fries
3 tbsp olive oil
salt and pepper
1 tsp paprika
Preheat the oven to 450 ˚F. Line a baking sheet with a baking mat or aluminum foil and set aside. In a bowl, Toss the potatoes with the oil, salt and pepper, make sure they are well coated. Arrange the potatoes in a single layer on the baking sheet and bake for 15 minutes or until cooked and crispy (cooking time depends on how thick you cut the potatoes). Sprinkle the paprika and serve right away.
For the harissa yogurt.
I make my own harissa, I’ll post the recipe soon but you can use any harissa you like.
½ cup Greek yogurt
4 tbsp harissa
Mix well until smooth.
For the burger
2 pounds ground lamb
salt and pepper
Form lamb patties and season both sides with salt and pepper, grill them to your desired doneness. When they are done, let them rest for 5 minutes. Place the lamb burger on the bun, top with the tahini sauce, a thick slice of tomato, onions and greens. You can also crumble some feta directly on top of the meat first to warm it up a little then put the rest of the thing. Enjoy with fries.