Miguel Maestre gives a legendary dish his special touch.
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
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
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?