Chef's Recipes

Lamb Haggis "Martabak" Burger

Lamb Haggis “Martabak”, Toasted Brioche Bun, Tomato Relish, Basil Mayo, Oven Sweet Potatoes

Serves 2

Equipment Focus

This recipe was completed using the F900 Induction Range, you can find out more here.

Features and Benefits – F900 Induction Range

• Easy to operate, cook on and managing the cooking processes.
• Safe and convenient, as no excess heat is radiated from the unit, keeping kitchen much cooler.
• Precision controllability for optimal cooking management and control.
• Robust performance from the high-powered induction hobs.
• Fan assisted oven is great for cooking efficiently over two shelves, with 4 usable positions.
• Fast, easy cleaning with simple user maintenance.

Ingredients

180g Lamb Mince 
20g Haggis
½ pc Shallot
½ pc Red Onion
30g Carrot
5g Coriander Fresh
Pinch Black Sesame Seeds
Pinch Ground Cloves
Pinch Thai 7 Spice
Pinch Salt
Twist Black pepper
1 x clove Garlic
½ Egg
5g Breadcrumbs
2x Brioche Rolls
15g Mixed Herbs and Lettuce
2 x Tomato
30g Tomato Salsa (fresh)
10ml Mayonnaise 
5g Basil
2 x Sweet Potatoes
30ml Olive Oil

Method

Burgers

• Mix together the lamb mince, coriander, diced shallots, breadcrumbs, ½ beaten egg, sesame seeds, grated carrot and the seasoning and spices.
• Shape and rest in fridge for 30 mins.

Basil Mayo

• In processor, blend together the basil and the mayo, set aside till use.

Tomato Relish / Salsa

• Roughly chop and the off cuts from the onion and shallot
• Add coriander stalks, splash olive oil, garlic and seasoning.
• Using blender, pulse chop for rustic blended consistency.

Sweet Potato “Chips”

• Wash, peel, and dry sweet potatoes.
• Cutting lengthwise into chips.
• Place in bowl, season well, add some 7 spice and olive oil, mix well.
• Place onto lined baking tray and cook in oven for around 10 – 132 minutes till golden brown.

Garnishing

• Cut rolls in half, then toast on both sides in hot, dry pan.
• Ensure lettuce is washed and dried
• Slice tomatoes and red onion

Cooking and plating

• When sweet potatoes are halfway cooked, heat up pan, then add olive oil and heat again. 
• Now drop your burgers and seal on both sides, around 2 mins each or until golden brown.
• Do final turn, cook for a further two minutes on low heat.
• Now start plating basting inside of toasted rolls with mayo and the other side – relish.
• Follow with herb lettuce, the burger, tomato
• Serve up with oven baked sweet potato chips

Chef’s Tips

• Do not mix and shape these burgers too long in advance. Have all the components ready in the fridge and mix then shape just before cooking.
• Avoid seasoning with salt before cooking, rather light season at end of cooking.
• Ensuring your pan is hot prior to adding the oil is very important. 
• With lamb burgers only a small amount of oil is required for shallow frying.
• Finishing off with a rosemary butter at the end, adds to the luxury of this dish.