A festive burger or slider perfect for entertaining.
Ingredients
Patties
- 1 kg (2 pounds) boneless lamb, minced
- 2 shallots, minced
- 1 jalapeno, seeded, minced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
Burger
- 8 brie cheese slices
- 4 brioche buns, halved
- 2 cups rocket (arugula)
Cranberry sauce
- 1 ½ cups cranberry jam (jelly)
- ½ cup dried cranberries
- 1 tablespoon orange zest
- 1 teaspoon fresh thyme, chopped
Roasted Jalapeno mayonnaise
- 2 jalapeno, roasted, peeled, chopped
- 1 teaspoon fresh garlic, chopped
- 2 tablespoons coriander (cilantro), chopped
- 1 ½ cups mayonnaise
Method
- In a large bowl combine all patty ingredients and mix well. Form into equal sized patties and cover with plastic wrap under refrigeration until ready to use. These can be made up to 24 hours in advance
- In a small bowl, combine all cranberry sauce ingredients and mix well. Reserve until ready to use
- In a second bowl combine all Jalapeno mayonnaise ingredients and mix well. Set aside until ready to use.
- Preheat grill over high heat. Grill lamb patties to desired finish
- Top Australian lamb patty with brie cheese and cook until melted. Meanwhile, toast brioche buns. Once toasted, spread jalapeno mayonnaise on both cut sides of the brioche. Top the brioche heel in the following order: arugula, lamb burger, cranberry sauce and arugula. Top with the remaining brioche half and serve immediately.
Recipe courtesy of www.australian-lamb.com
