BONZA BURGER

Miguel Maestre gives a leg­endary dish his spe­cial touch.

Homes+ (Australia) - - CONTENTS -

The Liv­ing Room’s Miguel puts his spin on a leg­endary dish.

LAMB BURGER WITH CAP­SICUM SAUCE

SERVES 4-6 PREP 30 MIN­UTES + 30 MIN­UTES TO CHILL COOK 5 MIN­UTES

BURGER PATTIES

500g lamb mince

2 ta­ble­spoons each finely chopped oregano and mint

2 tea­spoons sumac

1 ta­ble­spoon olive oil

Finely grated rind of 1 le­mon

Salt and black pep­per CAP­SICUM SAUCE

2 red cap­sicums, roasted, skin and seeds re­moved

800g nat­u­ral Greek yo­ghurt Juice of 1 le­mon

1 clove gar­lic, minced

1 tea­spoon sumac TO AS­SEM­BLE

Plain flour, to dust

4 slices ke­falo­graviera cheese 60ml olive oil

4 burger buns

1 tomato, sliced

40g rocket

STEP 1 Patties: place all in­gre­di­ents in a bowl. Us­ing your hands, mix un­til com­bined. Shape into four patties about 2.5cm thick. Chill for 30 min­utes. STEP 2 Cap­sicum sauce: place all in­gre­di­ents in a food pro­ces­sor and blend un­til smooth. Taste and ad­just with more le­mon juice or yo­ghurt. STEP 3 Re­move burger patties from fridge. Dust cheese slices in flour. Di­vide olive oil be­tween two large fry­ing pans and heat over high heat. In one pan, cook patties for 3–5 min­utes, turn­ing once, un­til medium and cooked to your lik­ing. In the other pan, fry the cheese for

2–3 min­utes, turn­ing once, un­til golden and start­ing to melt.

STEP 4 To as­sem­ble: spread the base of each bun with cap­sicum sauce and top with a patty. Layer with cheese, tomato and rocket and dress with more sauce. Top with bun lids and serve im­me­di­ately.

Flavour plus Ex­pect a taste sen­sa­tion from this herby burger.

Taste test Can “Jimmy Burg­ers” from Easey’s Burg­ers in Mel­bourne rise to the chal­lenge and iden­tify the se­cret in­gre­di­ents in Miguel’s ver­sion?

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