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Five Spice Lamb Burgers

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    Source: www.foodnetwork.caReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, B12, C, P
    MineralsZinc, Natrium, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 pounds ground lamb

    2. 1 shallot, minced

    3. 1 garlic clove, minced

    4. 1 tablespoon five spice powder

    5. 1 egg yolk

    6. 1/2 tablespoon ginger, minced

    7. 1 pinch salt

    8. pepper

    9. 4 buns

    10. 1 ripe tomato, sliced

    11. Five Spiced Aioli

    12. Cucumber Relish

    13. 1 teaspoon coriander seeds

    14. 1 tablespoon vegetable oil

    15. red onion, small dice

    16. 1 red finger chili, seeded and diced

    17. 1/4 cup white wine vinegar

    18. 1/4 cup sugar

    19. 1 English cucumber, seeded and diced

    20. bunch mint, leaves picked and coarsely chopped

    21. 1/2 cup mayonnaise

    22. juice of 1 lime

    23. 2 teaspoons five spice powder

    24. 2 sweet onions, cut in half and sliced thinly on a mandolin

    25. vegetable oil, for frying

    26. cup cornstarch

    27. Five spice powder

    28. salt

    Instructions Jump to Ingredients ↑

    1. Place all ingredients, in a bowl and mix well.

    2. Form 4, 8 oz burgers.

    3. Place in fridge for 1 hour to allow flavours to infuse.

    4. Heat grill.

    5. Grill burgers until cooked through.

    6. Toast buns on grill.

    7. Serve on toasted bun with Five Spice Aioli, Pickled Cucumber Relish and sliced tomato.

    8. In a sauté pan, toast coriander seeds over medium to high heat.

    9. Add oil and sweat red onions until translucent.

    10. Add chili and stir.

    11. Add white wine vinegar.

    12. Add sugar, stir and allow to dissolve.

    13. Add cucumber, cook for 5-7 minutes over medium heat and reduce slightly achieving a light glaze consistency.

    14. Season with salt and cool.

    15. Add mint and incorporate.

    16. In a small bowl, mix mayonnaise, lime juice and five spice powder.

    17. Refrigerate until use.

    18. Soak onions in cold water for 10 minutes.

    19. In a large wide bottomed pot, heat vegetable oil to 365F.

    20. Prepare a tray lined with paper towel.

    21. Drain onions and dry well in a kitchen towel.

    22. Dredge onions lightly in cornstarch and fry in batches.

    23. Move onions around while frying to prevent clumping.

    24. Remove onions, place on tray just before turning brown, as onions will continue to colour after removing.

    25. Season with five spice powder and salt.

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