Servings: 4
Prep time: 45 minutes
Total time: 1 hour
Ingredients
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for the pickled vegetables:
3 Persian cucumbers
2 carrots, peeled
2 Fresno chiles
2 jalapeños
1 red onion
3 tablespoons kosher salt
2 cups apple cider vinegar
1 ½ cups granulated sugar
¼ cup pickling spice
6 garlic cloves, peeled and smashed
1 habanero, split
1 small bunch dill, roughly chopped
for the ‘nduja ketchup:
6 ounces|170 grams ‘nduja
2 cups Heinz ketchup
for the mint yogurt:
1 pint Greek yogurt
2 tablespoons dried mint
15 mint leaves, finely chopped
½ lemon, zested
kosher salt and freshly ground black pepper, to taste
for the burger:
24 ounces|680 grams ground lamb
kosher salt and freshly ground black pepper, to taste
¼ cup|60 ml canola oil
¼ cup|60 ml clarified butter
4 brioche burger buns
Directions
- Make the pickled vegetables: Slice the cucumbers, carrots, Fresno chiles, jalapeños, and red onion very thin on a mandolin and combine with the salt. Allow to sit for about 20 minutes to macerate.
- In a medium saucepan, combine vinegar, sugar, pickling spice, garlic, habanero and dill, bring to a boil, and then turn off the heat. Pour the hot pickling solution over vegetables and allow to cool before serving.
- Make the ‘nudja ketchup: Mix the ‘nduja and ketchup in a large bowl and refrigerate until ready to use.
- Make the mint yogurt: In a medium bowl, combine the yogurt, mint, and lemon zest and season with salt and pepper. Refrigerate until ready to use.
- Make the burgers: Form the burgers into 6-ounce|170-gram patties and season with salt and pepper. Heat the oil in a heavy bottomed sauté pan over high. Add the burgers and cook, flipping once, until cooked to medium-rare, about 6 minutes.
- Meanwhile, heat the clarified butter in a medium skillet over medium-high. Add the buns and toast the insides until golden, about 2 to 3 minutes.
- To serve, top each bun with a burger, pickled vegetables, ketchup, and yogurt and serve immediately.
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