Chef Jeff Hamblin Kimono lamb burger
- Prep time 10Min
- Cook time 8Min
- Technique Pan Fry / Saute
- Meat Lamb
- Cut Ground
- Serves 5
A delicious burger made with Australian lamb patties wrapped in crispy nori, topped with fried yam, mung bean sprouts, and watercress, served with a tangy sweet chili sauce.
Ingredients
- 450g Australian lamb, minced
- 1 spring onion, chopped
- 2 garlic cloves, medium, minced
- ¼ teaspoon ginger, minced
- 2 teaspoons soy sauce
- ½ teaspoon rice wine vinegar
- Salt, to taste
- ¼ teaspoon freshly ground black pepper
- 5 wide strips of nori, toasted
- 115g yam, cut into fine julienne
- Oil, as required
- Butter, as required
- 5 burger buns
- 140g sweet chilli sauce, prepared
- 60g mung bean sprouts
- 120g watercress
Method
- Combine lamb with green onion, garlic, ginger, soy sauce, vinegar, salt and pepper. Form into 5 patties, wrap in nori strips and reserve, refrigerated.
- Fry yam in oil until crispy. Drain on paper towels. Butter buns and toast on grill. Grill burgers until medium, about 3 to 4 minutes per side.
To Serve:
- Place burger on bun and top with sweet chili sauce, fried yam, mung bean sprouts and watercress. Finish with top bun and serve.
Submitted by:
Chef Jeff Hamblin, Brigham Young University, Idaho Culinary Arts, Rexburg, Idaho
