Juicy lamb burger patties with milk-fed lamb - a unique recipe for burger patties made with milk-fed lamb only and caul fat. A carefully selected blend of spices will give a delicate aroma and the ground meat mixture along with the process of kneading will give us extra juicy burger patties. We will use the same mixture to make three versions: meatballs on the small spits, kebabs on the wide spits, and burger patties on the grilling grate. Three different ways of grilling can give us three different versions, because by changing the way of grilling we can make the same recipe taste new. It’s impossible to rank one grilling way above the other. Each version has its unique flavor. All three ways give equally good results. Try all three and you will find out why the way of grilling is important and how it can affect the flavor of your dish.
For the oil mixture (prepare it one day ahead)
Use 1.5kg ground lamb that comes from the leg of a milk-fed lamb and 200g caul fat. Fat is an essential part of this recipe and of every burger patty recipe, if you want to get juicy and scrumptious burger patties. Place all of your whole spices (black peppercorns, coriander seeds, cumin seeds) in a mortar and grind them into powder. Then, add the sweet chili flakes, and the rosemary, and bash them well. Lastly, add the salt and mix thoroughly.
Place the ground lamb in a large vessel. Firstly, add the milk and mix well. Then, add the hot mustard, the onions, and the garlic cloves, blended along with their juices. Add them gradually while kneading. Once your mixture is well kneaded, add the spices gradually. Add them and knead each time, until you have used up all the spices. Lastly, add 2 tablespoons of corn starch and 2 tablespoons of breadcrumbs. If you think that the mixture has more than enough moisture, add more breadcrumbs. In the end, add coarsely ground red peppercorns for extra aroma. Refrigerate the mince for 2-3 hours. Of course, refrigerating for 18-24 hours is even better.
Pile up the charcoals inside the fire cabin of your charcoal grill. Place kindling (alcohol-soaked cotton) on top and light them. The charcoals will be lit in 25-30 minutes easily, quickly, and without smoke. Meanwhile, you have enough time to shape the burger patties. Use 120-130g of mince for each patty. Considering the capacity of the grilling grate, give them a shape that will make it easier for you to turn them over while grilling.
When the charcoals are fully lit, spread them inside the fire cabin of your charcoal grill. Grill over medium to high heat. If the charcoals release too much heat, you can throw some charcoal ash on them. If you use a stainless steel grilling grate, place the patties on a cold grate, and lift them slightly or move them a bit to avoid sticking. Turn them over frequently. For juicy patties, check the internal temperature with a meat thermometer at the end of cooking. Remove the burger patties from the grill, when the internal temperature reaches 65-70⁰C (149-158⁰F). Be careful not to overdo and dry them.
When you remove them from the grill, cover them with aluminum foil for 6-7 minutes. Once they’ve cooled down a bit, you can serve them. Fine red wine and good company are the rest of the ingredients to success.