Lamb Burger Recipe with Miso Sauce
The lamb is a very surprising match for the Japanese red miso. Phenomenal combination! The meat really doesn’t need a lot of other herbs or spices. Keep it simple. The sesame and spring onion marinade you drizzle on top is a real must.
- 12,5 oz lamb mince (350 g)
- 1 tbsp miso paste
- 1 tbsp fish sauce
- 2 tbsp soy sauce
- 1 tbsp sesame seeds
- 1 tsp hot chili sauce
- 2 fresh spring onions
- 1 tsp lemon juice
- 2 tbsp olive oil
- 1 egg yolk
- Add the lamb mince to a large mixing bowl together with the red miso, the egg yolk and a little bit of freshly ground black pepper.
- Stir or knead the mince with your hands for a minute until it is nicely mixed. Then divide the mince into 2 equal portions and make patties. Keep them thick, about an inch (2,5 cm).
- Line a baking tray with some cling film, put the lamb patties on it and cover with more cling film.
- Place the tray in the fridge and let the patties cool for 15 minutes. In the meantime combine the light soy sauce, the fish sauce, the lemon juice and the hot chili sauce in a cup. Slice the spring onions finely and add them as well.
- Stir the marinade and add the sesame seeds and 3 tablespoons of water to it.
- Stir again and put the marinade aside for later. Remove the lamb patties from the fridge and let them rest at room temperature for another 15 minutes. Then pour a little vegetable oil in a medium non-stick pan and place it over medium-high heat. Once the oil is hot, add the patties.
- Quickly sear them on one side for 2 minutes. Then flip them over and cook them until golden on the other side as well. Then take the pan off the heat and let the burgers rest in the hot pan for 6 to 8 minutes. Flip them over regularly. Then inside should be warmed through but not cooked through. Keep it rosé!
- Then transfer the burgers onto plates and drizzle with the soy sauce marinade. Serve hot.