Chef Anthony Jacquet Grilled Australian lamb burger with brie, cranberry compote and roasted jalapeño aïoli
- Prep time 10Min
- Cook time 30Min
- Technique Grill, Sear
- Meat Lamb
- Cut Ground
- Serves 4
This gourmet grilled lamb burger is topped with creamy brie, tangy cranberry compote, and a smoky roasted jalapeno aoli, served with crispy sweet potato fries.
Ingredients
- 2 pounds Australian lamb, ground
- 2 shallots, minced
- 1 jalapeño, minced
- 1 teaspoon rosemary, fresh, chopped
- 1 teaspoon thyme, fresh, chopped
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 4 Brioche burger buns, toasted
- 2 cups Roasted Jalapeño Aïoli
- 2 cups Arugula, wild
- 8 brie slices, 3-inch by ¼-inch
- 2 pounds Cranberry Compote
- Sweet potato fries
Roasted Jalapeño Aïoli Ingredients:
- 1 egg yolk
- 1 teaspoon garlic, minced
- 2 jalapeño, roasted, peeled and roughly chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh coriander, chopped
- 120ml olive oil
- 240ml canola oil
- Salt
- White pepper
- Water (optional)
Cranberry Compote:
- 1 pound cranberries, fresh
- ½ cup cranberries, dried
- ½ cup pinot noir
- ½ cup red wine vinegar
- ½ cup Riesling
- 1 cup sugar
- Zest of one orange
- 5 thyme sprigs
- 2 teaspoon pink peppercorns
- 1 Chile de arbol
- 1 bay leaf, fresh
- 1 vanilla bean, split lengthwise
- Salt
Method
- To make burgers, combine ground lamb, shallots, jalapeños, fresh herbs, salt and pepper. Form into 8-ounce patties, about 1 inch thick.
- Grill patties 2 minutes on one side, then rotate 90 degrees and grill 2 more minutes to create hash marks.
- Flip burgers and repeat to make hash marks on other side. Remove medium-rare burgers from grill and rest 3 to 5 minutes.
For the Roasted Jalapeño Aïoli:
- Place egg and yolk in food processor with garlic, jalapeño, lemon juice and cilantro.
- Start machine and drizzle in olive oil and canola to emulsify. If aioli is too thick, thin with water, 1 teaspoon at a time.
- Season with salt and white pepper and reserve, refrigerated.
For the Cranberry Compote:
- Heat a medium saucepan over medium heat. Add all ingredients and bring to a boil.
- Simmer for 30 minutes, until cranberries have burst open and mixture thickens to a jam-like consistency.
- Reserve, refrigerated.
Assembly:
- Spread tops and bottoms of toasted buns with roasted jalapeño aïoli.
- Cover bun bottoms with arugula, then add burgers and brie.
- Finish with compote and top buns and serve immediately with sweet potato fries.
