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Aussie Day Lamb Burgers

Posted by: Bob Hart | 20 January, 2011 - 2:28 PM

The question as to what we should eat on Australia Day is raised every year. And this year, I reckon, we should make a final decision, and stick to it for the next few hundred years, at least.

Clearly, the thing we should eat on Australia Day is a Lamb Burger, with all the national trimmings. And a fried egg, of course. The Australian Egg Corporation has had a crack at something along these lines this week but, in my opinion they missed the mark: they turned the burger into a rissole by adding an egg, which smacks of self-interest to me, and they added a poached egg which is never going to fly: it has to be fiercely crisp-fried, OK?

Try this: quarter a small red onion and blitz it, with four anchovy fillets, a couple of times in a food processor. Toss in 500g of lamb chunks, not necessarily fillets, but good stuff, just the same - backstraps, loins and so forth. Add a good pinch of cumin, some salt and freshly-ground black pepper and blitz a few more times. You want it coarsely chopped, not turned into mush. Tip it out, shape it into four burger patties, place them on a plate, top with plastic film and let them set in the fridge for an hour or so at least.

Fire up the barbie (a grill, please, cleaned and oiled, and not a hot plate as we want some black grill marks here) as you return the patties to room temperature, oil the patties with EV olive oil, and cook them to the point you require. This will depend on the heat of your barbecue and the thickness of the patties, but ensure they remain moist and slightly pink inside - probably 6-8 minutes total.

Split four ciabatta rolls, lightly grill them, outsides first, and spread all cut sides thinly with Best Foods mayo. Then layer the bottoms with shredded lettuce into which you have mixed some finely shredded fresh mint. Top with the burger, a slice of beetroot, naturally, a crisply fried egg (cooked in a pan, in butter, inside), a splodge of tomato chutney or, if you prefer, tomato sauce, close the burger and open the stubbies.

Happy Australia Day.

3AW Food - Eating Melbourne

3AW is Food: Melburnians love to eat so it's fortunate we live in the culinary capital of Australia. On this dedicated food page you will find the latest recipes by Bob Hart as well as Tony Leonard's Pub of the Week reviews. La Luna head chef Adrian Richardson also serves up a dish from his own cook book and food reviewer Ela Carte visits one of Melbourne's hottest eateries weekly.