Lamb burger, whipped feta, sour cherry & harissa ketchup, milk bun

·       1 Milk bun cut in half 

·       1 tbsn whipped feta

·       2 tbsn pickled cucumber and mint

·       200g Lamb burger

·       2 tbsn Harissa ketchup

·       Few slices red onion

·       Few slices of tomato

method

1.     Spread 1 tablespoon of whipped feta on the cut sides of a milk bun.

2.     Layer 2 tablespoons of pickled cucumber and mint on one half of the bun.

3.     Cook a 200g lamb burger to your liking and place it on top of the pickled cucumber and mint.

4.     Add 2 tablespoons of Harissa ketchup over the burger.

5.     Top with a few slices of red onion and tomato.

6.     Place the other half of the bun on top to assemble the burger.

Milk bun

• 44 grams of warm whole milk

• 237 grams of warm water, between

• 1 packet, 8 grams of instant yeast.

• 31 grams of sugar.

• 1 large egg, at room temperature, slightly beaten.

• 406 grams of bread flour

• 43 grams of all-purpose flour.

• - 1 ½ teaspoons of smoked sea salt.

• 43 grams of unsalted butter, at room temperature

·       For the topping:

• - 1 large egg, beaten with 1 tablespoon of water.

• - Sesame seeds, optional.

Method for Milk Bun:

1. In a large mixing bowl, combine the warm whole milk, warm water, and sugar. Stir until the sugar dissolves. Then, sprinkle the packet of instant yeast over the liquid. Let it sit until it becomes foamy, about 5 minutes.

2. Add the slightly beaten egg to the yeast mixture. Then gradually add the bread flour, all-purpose flour, and fine salt. Stir until a shaggy dough forms.

3. Add the unsalted butter in small pieces, kneading each piece into the dough until fully incorporated. Continue kneading the dough on a floured surface for about 10 minutes, until it is smooth and elastic.

4. Place the dough ball in a greased bowl, cover it with a damp towel, and let it rise in a warm place until it doubles in size, about 1 to 2 hours.

5. Punch down the dough and divide it into even pieces (about 8-10 pieces for medium-sized buns). Shape each piece into a ball and place them on a baking sheet lined with parchment paper.

6. Cover the buns with a towel and let them rise again until they double in size, about 30 to 45 minutes.

7. Preheat your oven to 375°F (190°C). Brush the top of each bun with the beaten egg yolk and water mixture. Sprinkle with sesame seeds if desired.

8. Bake in the preheated oven for 15-20 minutes, or until the buns are golden brown and sound hollow when tapped.

9. Remove the buns from the oven and let them cool on a wire rack before serving.

Whipped feta

·       ½ block feta, crumbled 

·       3 tbsn Greek thick Yogurt

·       1 lemon, juiced

·       Pinch salt

Method

1.  Crumble half a block of feta cheese into a mixing bowl.

2.  Add 3 tablespoons of Greek thick yogurt to the bowl with the feta.

3.  Juice one lemon and add the juice to the feta and yogurt mixture.

4.  Sprinkle a pinch of salt into the mixture.

5.  whisk all ingredients thoroughly until well combined and smooth.

Sour cherry Harissa ketchup

·       1 tbsn Sour cherry

·       2 tbsn Rose harissa

·       4 tbsn Tomato ketchup

Method

1.     Start by combining 1 tablespoon of sour cherry, 2 tablespoons of rose harissa, and 4 tablespoons of tomato ketchup in a small bowl.

2.     Use a whisk or fork to thoroughly mix the ingredients until well blended, ensuring a consistent texture and flavor.

3.     Taste the sauce and adjust the seasoning if necessary. Add more sour cherry for sweetness, additional rose harissa for heat, or extra tomato ketchup for more body.

lamb burgers

·       20% fat Lamb mince

·       1 tbsn Oregano, dry

·       1 medium onion, peeled and grated 

·       1 Garlic clove grated 

·       1 tsp Cumin seeds, roasted and crushed

method

•            Combine the lamb mince, oregano, grated onion, and grated garlic in a large bowl.

•            Add the roasted and crushed cumin seeds to the mixture.

•            Mix all the ingredients thoroughly using your hands or a spoon until well combined.

•            Form the mixture into desired shapes, such as patties or balls, depending on your intended use.

•            Cook as desired, either by grilling, frying, or baking, until the lamb is fully cooked through and browned on the outside.

Cucumber pickles

·       ½ Cucumber, cut into match sticks

·       2 tbsn Mint chopped

·       2 tbsn white wine vinegar (chardonnay)

·       Pinch Salt

Method

1.     In a bowl, combine 2 tablespoons of chardonnay white wine vinegar with a pinch of salt.

2.     Add the cucumber and mint to the bowl.

3.     Toss everything together until the cucumber is well coated with the dressing.