For the Burger
10g      Caraway seeds toasted                      
50g      Anchovies       
900g    Lamb mince
8g        Salt     
1g        Ground black pepper 
6          Burger Bun     
12        Little gem leaves       
6          Slices of beef tomato 
For the Pickled Cucumber   
200g    Chardonnay Vinegar  
100g    Water 
2g        Salt     
10g      Mint   
1          Cucumber
For the Burger Sauce           
100g    Crème Fraiche           
3g        Mint leaves chopped  
½         Lemon zest and juice 
For the Burger
In a dry pan toast caraway seeds and set aside to cool. Chop anchovies into small dice. Mix anchovies in a bowl with lamb mince, caraway seeds, salt and pepper. Weigh mix equally into 150g balls and shape into burger patties.
For the Pickled Cucumber
Mix the vinegar, water, salt and mint together and place in a container. Thinly slice the cucumber on a mandolin and add to the pickling liquid.
For the Burger Sauce
To make your burger sauce mix all the ingredients together in a bowl.
Using the FURNACE with the grill plates, cook the burgers while flipping every 15 to 20 seconds until the core temperature reaches 60°C for medium. Remove from the heat and allow to rest on a cooling rack over a tray. In the meantime, toast the buns.
To Serve
Spread some of the sauce on the bottom half of the bun, place the burger patty on top, followed by tomato and pickled cucumber and finished with the lettuce, place the top bun on and enjoy.
Scroll To Top