Chef Tyra Campbell Grilled Australian lamb burger with red wine-braised onions, applewood-smoked bacon and swiss cheese topped with apple fennel yogurt remoulade
- Prep time 10Min
- Cook time 13Min
- Technique Grill, Braise
- Meat Lamb
- Cut Ground
- Serves 4
These gourmet lamb burgers combine savoury braised onions, smoky bacon, and melty Swiss cheese with a refreshing apple-fennel yoghurt remoulade on toasted potato buns.
Ingredients
Lamb Burgers:
- 1 tbsp rosemary spice mix (see below)
- 680g ground Australian lamb
- Vegetable oil, as needed
- Red wine braised onions, as needed (see below)
- 8 rashers Applewood-smoked bacon, cooked
- 4 slices Swiss cheese
- 4 potato burger buns
- Apple-fennel yoghurt remoulade, as needed (see below)
- 1 cup baby rocket (arugula)
- Parmesan steak chips (optional, for serving)
Rosemary Spice Mix (Makes ~4 tbsp):
- 2 tbsp finely chopped fresh rosemary
- 3 garlic cloves, minced
- ¼ tsp crushed red chilli flakes
- ½ tsp sea salt
- ½ tsp freshly ground black pepper
- 0.25 tsp ground fennel seeds
- Red Wine
Braised Onions (Makes ~240ml / 1 cup):
- 2 tbsp unsalted butter
- 1 medium onion, finely sliced
- ½ tsp sea salt
- ¼ tsp ground white pepper
- 240ml red wine
- 120ml red wine vinegar
- 2 tsp caster sugar
Apple-Fennel Yoghurt Remoulade (Makes ~475ml / 2 cups):
- 60ml plain yoghurt
- Juice of ½ lemon
- ½ tsp sea salt
- ¼ tsp ground white pepper
- 1 fennel bulb, cored and finely shaved
- 2 Gala apples, peeled and finely shaved
- 1 tomato, deseeded and finely diced
Method
To Make the Lamb Burgers:
- In a large bowl, mix the ground lamb with 1 tbsp of the rosemary spice mix until evenly combined. Shape the mixture into four 155g patties slightly thicker than wide.
- Brush each patty with vegetable oil on both sides.
- Grill over medium-high heat for approximately 6 minutes per side, or until cooked to your preference.
- Top each burger with braised onions, bacon and a slice of Swiss cheese.
- Transfer to a 150°C (fan) oven for 1 minute to melt the cheese.
Rosemary Spice Mix:
- Combine all ingredients in a small bowl. Use immediately or store in an airtight container.
Red Wine Braised Onions:
- Melt the butter in a frying pan over medium heat. Add the onions and cook until lightly caramelised.
- Season with salt and white pepper, then pour in the wine, vinegar, and sugar.
- Bring to a boil, then lower heat and simmer for 30-35 minutes, until liquid is mostly reduced. Set aside.
Apple-Fennel Yoghurt Remoulade:
- In a bowl, combine yoghurt, lemon juice, salt and white pepper. Add the shaved fennel, apple, and diced tomato.
- Gently toss to combine. Keep chilled until ready to use.
To Serve:
- Lightly toast the burger buns.
- Spread remoulade onto the bottom halves of each bun.
- Place a lamb burger on top, followed by rocket and the top bun.
- Secure with a cocktail stick or skewer.
- Serve with parmesan steak chips, if desired.
