Overview
A TENDER LAMB BURGER TOPPED WITH RICH, CREAMY GOAT CHEESE FOR A PERFECT BLEND OF FLAVORS.
Serves 4, preparation 45 mins, chilling 30 mins, per serving about 895 kcal
For the recipe you need:
- 2 garlic gloves
- 12 dried, stoned dates
- 600g minced lamb
- Salt
- Pepper
- 40g flaked almond
- 1 tsp curry powder
- 100g sour cream
- 150g goat's cheese log
- 4 leaves lollo rosso
- 4 burger buns
Preparation:
1. Peel the garlic, halve the dates and finely chop in a blender. Add to the mince, together with 1 tsp each of salt and pepper and the almonds, then knead thoroughly. Shape into 4 patties, about 2cm thick. Cover in clingfilm and chill for at least 30 minutes.
2. Put the curry powder and the sour cream into a bowl, stir with a fork and season with salt. Cut the cheese log into 1/2cm slices so you have 12 slices. Wash and shake dry the lettuce leaves.
3. Halve and toast the burger buns. With a spoon, press a hallow in the middle of each lamb patty, then fry in a frying pan over medium heat for 4 minutes on each side, turning them over only once. If you like your meat pink, fry for 5-6 minutes each side. After turning the patties, place the cheese slices on top so they start to melt a little. Spread half the buns with the curry cream, cover with the lettuce, place a patty on each one and cover with the other bun half.
