Here’s number 2 in my homemade burgers from scratch assignment this week!
I borrowed my mom’s meat grinder. And I’m in for an experiment!
I’ve never ground meat from scratch before so I’m quite excited about it. And if I’m satisfied, I might buy my own meat grinder accessory that fits on my KitchenAid mini stand mixer.
So I went for juicy lamb burger with some interesting Asian flavors such as miso, soy sauce and fish sauce! I love the flavor combination of lamb and miso, both work so well together.
I made savory pork and blue cheese burgers before, and we loved them to bits. Blue cheese and pork are a great match as well.
Now is the time for another challenge!
And why not turn the heat up a notch and go for a couple of more exotic condiments to go with it?
Lamb Burger Recipe with Miso Sauce
I can’t say it enough: the lamb is a very surprising match for the Japanese red miso
What a phenomenal combination that is!
Do you often cook with miso?
You have probably tasted Japanese miso soup before, that soup with the chunks of soft white tofu and flakes of seaweed in it. I always have a batch of miso in my fridge. I add it to quite a lot of meals. It’s delicious in sauces for instance. And as a salty meat rub.
Yes, miso is also very salty. No need to add more salt to your recipe.
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.