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While there are few things as disappointing as a dry burger, slathering the buns with too much extra tomato relish, barbecue sauce or mayo can lead to an equally-tragic outcome: soggy buns.
By coating your patty with a sticky, umami glaze, you can get the juicy burger of your dreams without comprising its structural integrity, all while adding an extra explosion of flavour.
This simply-seasoned lamb burger is given a boost by a sticky, dark layer of black garlic glaze, made by reducing quality balsamic vinegar with rich, slow-roasted black garlic. It brings complexity and oomph to the burger without overpowering the quality of the meat, or the other ingredients, and pairs perfectly with a herby yoghurt sauce.
And thanks to our ready-to-spread Dona Pepa Black Garlic Glaze, made using traditional methods in Spain, it takes only seconds longer than a regular burger.
Use a clean hand to mix the mince and salt together, continuing until it begins to look smooth and emulsify (this process will help keep the meat together while it cooks). Form the meat into four patties, making them 20% larger than your burger buns to allow for them shrinking while they cook.
Heat your barbecue or a cast iron frying pan to medium high, and grill the burgers until browned on both sides and medium-well done. Transfer the patties to a large plate or chopping board, and brush liberally with the black garlic glaze. Flip and brush the other sides of the burgers, as well as the edges.
Toast the buns under the griller or on a dry frying pan until brown, then build the burger to your liking. We like (from the bottom): bun, lettuce, meat, pickles, onion, tomato, yoghurt, bun.
15m + 12h prep | 30m cook
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