Lamb ragu burger with pickled carrots and minted cucumber
Gourmet lamb burger
Serves
6
Prep Time
30 mins
Cook Time
4 hrs
This burger recipe is something a little different but is definitely a crowd-pleaser. Slow cooking the lamb ragu-style creates meltingly tender and juicy meat in a thick rich sauce.
Smothered with the fresh minty flavours of Tzatziki, minted cucumbers with pickled carrots for a zingy crunch.
Beetroot hummus can also be used in place of the Tzatziki for a really earthy flavour that goes very well with the lamb.
This burger recipe is something a little different but is definitely a crowd pleaser. Slow cooking the lamb in a ragu style sauce creates meltingly tender and juicy meat in a rich, thick rich sauce. Smothered with the fresh minty flavours of Tzatziki, minted cucumbers with pickled carrots for a zingy crunch. Beetroot hummus can also be used in place of the Tzatziki for a really earthy flavour which goes very well with the lamb.
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ShareIngredients
800g Quality Mark lamb shoulder
off the bone1 large onion
sliced2 garlic cloves
roughly chopped2 carrots
roughly diced250ml beef stock
250ml red wine
2 Tbsp tomato paste
1/2 tsp dried oregano
1/2 tsp dried rosemary
kosher salt
black pepper
2 carrots
peeled into ribbons1 cup sugar
1 cup cider vinegar
1 cup water
2 cucumber
peeleda small bunch mint leaves
a pinch kosher salt
170g Greek style yoghurt
1 bunch mint leaves
roughly chopped1 garlic clove
crushed1 squeeze lemon juice
6 burger buns
salad greensi
Method
Brown the diced lamb in a hot pan with a little oil until nicely browned.
Add the onion, garlic and carrots and cook until softened.
Pour in the wine and beef stock cooking out wine. Takes 5 minutes at a boil.
Add the remaining ingredients and stir to combine.
Place the lamb mixture into an oven dish and slow cook for 4-6 hours at 150°c.
Alternately you can cook the lamb in a pressure cooker for 1 hour and 35 minutes.
When the lamb is cooked, strain off the liquid and pass through a sieve.
Place the liquid into a pot and over a gentle heat reduce until it is a nice thick consistency.
Place the meat into a bowl with the vegetables and shred with a fork.
Add the thickened sauce back into the lamb.
Place the water, sugar and vinegar into a pot and bring to the boil and turn off.
Add the carrots to the liquid while hot and allow the mixture to cool down.
These can be used straight away or can be left in their liquid for up to a week.
Peel cucumbers into ribbons. Don’t use the middle with the seeds.
In a bowl, place the cucumber ribbons, chopped mint, and a pinch of salt.
Combine gently together.
Combine all ingredients together in a bowl and refrigerate until needed.
Build your burger from the base up. Begin your layers with salad greens, pickled carrot, a good spoonful of the ragu mixture and top with the minted cucumber and Tzatziki sauce and place the bun on top.
