Lamb & Beef Burgers with a spicy curry sauce & cooling Tzatziki, topped with pickled cucumber & red onion, finished with fresh greens & tomato.
Note:Sauces can be made a day ahead, to save time.
2 cups beef stock
1.5 tablespoons tomato paste
3 tablespoons mirin
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon onion powder
1 teaspoon garlic powder
¾ teaspoon ground ginger
1 teaspoon garam masala
1.5 teaspoons curry powder
¼ teaspoon smoked paprika
Pinch of cayenne
Pinch or two of salt
1/8 teaspoon black pepper
1 tablespoon corn starch
1 teaspoon butter
1/2 cup sour cream
½ cup Greek yogurt
¼ cup olive oil
2 teaspoons fresh, minced, garlic
2 tablespoons chopped, fresh dill
½ teaspoon salt
¼ teaspoon white pepper, plus a pinch
1 tablespoon fresh, lemon juice
1 teaspoon white balsamic vinegar
1.5 teaspoons finely, chopped mint
1 medium sized cucumber
1 red onion
Salt & pepper
Notes: Grinding your meat at home will give you a very tender result. If you do not have a meat grinder, ask your butcher to grind the meat for you or use pre-ground.
1 ¼ teaspoons salt
1 teaspoon black pepper
1 teaspoon ground cumin
1.5 pounds cubed, beef chuck
10 ounces cubed leg of lamb
Baby spinach or Arugula
Pour the beef stock into a small sauce pan and boil until reduced to 1 cup. Once reduced, remove from heat, whisk in the tomato paste and then add all of the remaining ingredients, except for the corn starch and butter. Whisk the corn starch and 1 tablespoon of cold water together in a small bowl. Spoon about 1/4 cup of the hot sauce into the cornstarch/water, whisk, and then add back to the sauce. Place back over medium-high heat and whisk until sauce starts to bubble. Remove from the heat and swirl in the butter. Pour into a bowl to cool.
Whisk the sour cream, Greek yogurt and olive oil together in a bowl until smooth. Add the remaining ingredients and whisk well.
Shave the cucumber in long strips, using a vegetable peeler and place in a bowl. Thinly slice, the red onion to desired amount and place in the bowl with cucumber strips. Season with salt & pepper & toss with your hands. Whisk 2 tablespoons of white balsamic vinegar with 2 teaspoons of sugar and toss with the cucumber and onion. If needed, double the pickling recipe. Vegetables do not need to be submerged.
Mix the salt, black pepper and cumin together in a small bowl. Press the meat cuts through the grinder, alternating the beef and lamb and adding the seasoning as you go, to get an even mixture. Gently toss the ground meat mixture together, scoop out with your hands and shape into an even square. Using a long knife, quarter the meat into 4 pieces. Gently (don't compact) shape each piece into round patties, about 1 inch thick. Place patties on a plate, cover with plastic wrap and refrigerate until ready to use.
Broiling: Brush the tops and bottoms of each burger with olive oil and place on a rimmed baking sheet with a wire rack.
Place the meat thermometer in the very center of one of the burgers, and place burgers under broiler, at least 6-7 inches from the heating element. Cook until the thermometer reads 125 degrees, then remove and flip the burgers. Place back under broiler and cook until thermometer reads 150 degrees. Remove immediately and place on top of stove to rest. If using cheese, place slices on top of burgers, towards the end of cooking, to melt.
Grilling: Brush the tops and bottoms of each burger with olive oil, place the meat thermometer in the very center of one of the burgers, and place burgers on the grill. Cook, flipping once, until thermometer reads 150 degrees. Remove immediately and let rest. Top with Manchego cheese if desired, while hot.
Serve the warm burgers with curry and Tzatziki sauces. Top with spinach/arugula, pickled vegetables and sliced tomatoes.