With fresh parsely, mint chimichurri, pickled red onions, shredded haloumi and smoky yogurt sauce. This might be my new favourite burger I’ve made. I feel pride and shame at the same time. Pride at what I’ve created, but shame that my favourite burger has a heavily seasoned patty.
You take the good, you take the bad and there you have the facts of burgers. Wait that doesn’t sound right
- 1 lb ground lamb
- 5 cloves garlic pressed
- 1 tsp cumin
- 1 tsp coriander ground, not cilantro
- 1 tsp salt
- 1 tsp pepper
- 1/4 tsp cinnamon
- 2 tbsp olive oil
- 1 cup parsley chopped, tightly packed
- 1/3 cup mint chopped, tightly packed
- 4 cloves garlic pressed
- 2 tsp oregano dry, or 2 tbsp fresh chopped
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/4 tsp red pepper flakes
- 3 brioche bun halved and buttered
- 3/4 cup pickled red onions see recipe above
- 3/4 cup parsley flat leaf, fresh, rough chop
- 3/4 cup halloumi cheese shredded
- 3 tbsp yogurt sauce see recipe link above
- Combine all the patty ingredients in a ziplock bag, massage thoroughly to combine, press air and seal. Allow to marinade at room temp for at least 30 mins
- Combine all the chimichurri ingredients in a small food processor, or a cup slightly larger than your emulsion blender and pulse just a couple times to combine and chop
- Split the meat into 3 equally sized balls
- Heat a skillet on medium heat until water droplets sizzle on it.
- Toast all the buns and set aside.
- Lightly press each patty into the pan, not so much to smash, but enough to form a patty slightly wider than your buns, probably around 1" thick. Cook 2 minutes, flip add halloumi, cover and cook another 2 minutes covered or until the cheese melts.
- Form the burgers- fresh parsley on the bottom, patty, onions. Yogurt and chimichurri on the top. Consider cutting in half to eat.