The recipe from the book burger(Simon de l’Est, Les Editions de l’Homme, $30)
Servings | 4 burgers
Preparation time | 15 minutes
Cooking time | 5 to 8 minutes
INGREDIENTS
454 g (1 lb) medium-lean ground lamb
3 tbsp. mayonnaise
1 C. Dijon mustard
2 tbsp. harissa
Equal parts salt, pepper and garlic powder to taste
4 slices of Elizabeth blue cheese
4 brioche buns
4 tbsp. tablespoons pickled red onions (dried on a paper towel)
PREPARATION
Preheat barbecue to medium heat (180-200°C/350-400°F).
Divide the lamb meat into four parts and form patties.
In a bowl, combine the mayonnaise, Dijon mustard and harissa. To book.
In another bowl, mix the salt, pepper and garlic powder, then sprinkle the raw meat with this mixture.
Cook the meat on the grill until it reaches an internal temperature of 68°C (155°F).
Place the slices of blue cheese on the patties and toast the buns.
To assemble the burgers, garnish the bottom bun with red onions, place the lamb patty and close with the top bun brushed with the harissa Dijonnaise.
To see in video