Slide your tastebuds around these burgers

DO YOU love a good burger? Do you think it deserves its own special day?

Well, you're in luck! Sunday, May 28 is International Burger Day.

To celebrate this fun in a bun day, We Love Our Lamb has partnered with chef Tom Walton of Bondi's Bucketlist to create a set of diverse lamb sliders.

In these recipes Tom demonstrates the different cuts, cuisines and cooking methods for lamb with a lamb backstrap kaarage slider (main image), a chipotle pulled lamb shoulder slider, and lamb mince kofta slider.

So, check out these recipes and get ready to pay tribute to the timeless burger.

For more recipes ideas, visit www.weloveourlamb.com.au.

Lamb backstrap kaarage sliders

Ingredients

1 lamb backstrap, sinew removed

1 tbs fresh ginger, grated

1 clove garlic, crushed

2 tbs soy sauce

1 tbs sake

2 tsp sugar

1 cup potato starch

Vegetable oil for deep frying

1 cup fine shredded white cabbage

1 cup fine shredded purple cabbage

2 shallots, finely sliced

1 tbs wasabi paste, use to taste

1 cup mayonnaise

Juice 1 lime

Salt, to taste

2 radishes, finely sliced

6 slider buns, cut in half

Method

Slice the lamb backstrap on an angle against the grain into thin pieces about 5mm thick and the approximate size of the slider bun.

In a bowl, combine the ginger, garlic, soy, sake and sugar and marinate the lamb for at least 30 minutes in the fridge.

Combine the cabbages and shallots and set aside.

In a small bowl, combine the mayo and lime juice with wasabi and salt to taste.

Preheat a dash of oil in a small fryer or pot to 180C.

Toss the lamb in the potato starch to coat well and almost create a batter. Fry in the hot oil until golden and crisp, then drain on a paper towel and season with a little salt.

Build the slider with the lamb karaage on the base, some cabbage mixture, sliced radish and mayo and top of the bun to finish.

Chipotle pulled lamb shoulder sliders

Ingredients

1 lamb shoulder, bone in

1 tbs fennel seed

2 tsp black pepper corn

1 tsp coriander seed

1 tsp cumin seed

2 tsp smoked paprika

1 clove garlic, crushed

1 tbs brown sugar or honey

2 chipotle chillis in abado sauce, finely chopped

½ cup apple juice

Salt

BARBECUE SAUCE:

2 chipotle chillis in abado sauce, pureed

1 cup tomato sauce

½ cup agave syrup or brown sugar

½ cup apple cider vinegar

50ml Worcestershire sauce

¼ cup Dijon mustard

PICO DE GALLO:

2 tomatoes, diced

1 small red onion, finely diced

¼ bunch coriander, finely chopped

2 limes

2 tbs mayonnaise (optional)

6-8 slider buns, cut in half

Method

Crush the whole dried spices in a mortar and pestle, then combine with the paprika, crushed garlic, sugar and chipotle chilli.

Preheat the oven to 180C.

Place the lamb in a baking dish and sprinkle with salt, to taste.

Rub the marinade into the lamb shoulder.

Roast for 30 minutes then add the apple juice and cover with foil.

Turn down the heat to 160C and continue to cook for 2 hours or until the lamb is beginning to fall off the bone. Cooking time may vary depending on size of the shoulder.

Remove the lamb from the oven and pour off any juices into a pot. Add the barbecue sauce ingredients to the juices and bring to the boil. Turn down and simmer for 10 minutes or until thickened slightly.

Combine the tomato, diced onion and chopped coriander and season with salt and pepper.

To serve, pull the lamb off the bone and mix with the barbecue sauce. Pile the lamb on to the bottom bun. Top with pico de gallo, a good squeeze of lime and a little mayo if desired.

TIP: If time allows, leave the lamb to marinate overnight in the fridge to allow the flavour to soak in.

Lamb mince kofta sliders

Ingredients

250g lamb mince

1 clove garlic, finely chopped

1 tsp ground cumin

½ tsp ground coriander

Pinch nutmeg

1 tsp salt

1 tbs each coriander and mint, finely chopped

1 tsp dried chilli flakes, optional

GREEN HARISSA:

5 long green chili, stalks removed

4 garlic cloves

½ bunch coriander, washed, roughly chopped

¼ bunch mint, washed, picked

1 tbs ground cumin

1 tbs ground coriander

1 tbs ground carraway

1 tsp salt

¼ cup olive oil

SMOKY EGGPLANT:

1 eggplant

¼ cup tahini

1 clove garlic, crushed

Juice ½ lemon

OTHER INGREDIENTS:

6-8 slider buns

Good quality sliced pickled cucumbers

1 cup rocket leaves, washed

2 tbs natural yogurt

Method

For the kofta, combine all the ingredients and mix well with a clean hand. Form into mini patties a little bigger than the slider buns.

For the harissa, combine all the ingredients in a food processor and blend to a smooth puree. Set aside and store in the fridge.

For the smoky eggplant, cook the eggplant over a flame or on a barbecue until collapsing.

Cool and remove the flesh from the burnt skin. Chop the flesh then mix with the remaining ingredients.

Cook the lamb kofta on a barbecue or fry in a pan for 1-2 minutes either side.

Place some smoky eggplant on the bottom buns, top with a handful rocket, the kofta, some harissa, pickles and yogurt.


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