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Lamb Burger Patty — Herbed, Juicy, Home Batch

Lamb Burger Patty — Herbed, Juicy, Home Batch

Video

Lamb Burger Patty — Herbed, Juicy, Home Batch

Story

Born from a late-night craving with my friend John—two unapologetic lamb lovers. We hacked a home patty that night, then I refined it for service: gentle onion, bright whisper of vinegar, 1.8% salt, cold rest. It still tastes like that first “we-need-lamb-now” burger—just cleaner and restaurant-ready. 🐑🔥

Description

This is the patty I reach for when I want lamb to taste like lamb: minimal onion (well-drained), simple herbs, and 1.8 percent salt for structure. Mix just until it holds, rest it cold so it sets, then sear hard and finish to temp. Calm, confident, repeatable.

Steps

  1. Prep aromatics

  2. 1
    Grate onion and squeeze out excess liquid. Finely chop parsley.

  3. Mix, gently

  4. 2
    In a cold bowl combine lamb, onion, herbs, pepper, olive oil, vinegar, and salt.
  5. 3
    Mix by hand just until uniform; do not overwork.

  6. Portion & rest

  7. 4
    Divide into 10 × 150 g balls and press into 1.5–2 cm patties.
  8. 5
    Cover and rest in the fridge 2 hours (sets the bind).

  9. Grill

  10. 6
    Sear over medium-high heat, then finish to **internal 70–72 °C**.
  11. 7
    Rest 3–5 minutes before serving.

Credits

Developed by me for home cravings; refined for restaurant use. Dedicated to John, fellow lamb obsessive. ❤️