Michael Cahill Aussie Lamburger
- Prep time 2Hr
- Cook time 1Hr
- Technique Grill
- Meat Lamb
- Cut Rump
- Serves 120
The ultimate Aussie Lamb burger which is bold, simple and unapologetic. Juicy Australian lamb rump mince patties are seasoned and grilled, then stacked into soft brioche buns with sliced pickled dill cucumbers, raw white onion, American mustard and tomato sauce. Finished with double layers of smoked cheddar cheese, these substantial cocktail burgers deliver classic pub-style flavour at scale.
Ingredients
Lamb Burgers
- 12 kg lamb rump, minced (additional fat added if required)
- Sea salt – as required
- Finely cracked black pepper – as required
- Clarified butter – for grilling
Accompaniments
- 120 × 100 g brioche-style burger buns
- 250 slices smoked cheddar cheese
- 700 g pickled dill cucumbers, sliced
- 1 litre American mustard
- 1.5 litres tomato sauce
- 1.5 kg white onion, finely diced
Method
Burger Preparation
- Mince the lamb rump, adding additional fat if required for juiciness.
- Test a small portion on the grill and adjust seasoning if needed.
- Form 100 g patties using a 90–100 mm round pastry cutter.
- Layer patties between greaseproof paper or cling film and refrigerate until required.
- Dice the white onion and set aside chilled.
Cooking and Assembly
- Cook the lamb patties on a hot flat grill, seasoning generously with sea salt and black pepper.
- Once cooked, cover and hold in a hot box at 60°C.
- Arrange burger buns in gastro pans.
- Spread American mustard evenly over the bun bases.
- Apply tomato sauce using a squeeze bottle.
- Sprinkle with diced raw onion and add one slice of smoked cheddar cheese.
- Place a lamb patty on top, followed by a second slice of smoked cheddar and extra tomato sauce if desired.
- Finish with the bun lid.
- Transfer to a combi oven and heat at 160°C on bake with low steam (around 30%) for 8–10 minutes to avoid soggy buns.
- Serve hot on platters.
