Aussie Lamb Burgers With Goat Cheese And Tomato Relish Recipes

AUSSIE LAMB BURGERS WITH GOAT CHEESE AND TOMATO RELISH

Steps:

• To make the burgers:.
• Combine the ground lamb, shallot, capers, basil and pepper in a large bowl and mix well. Divide mixture into four burgers. Spread cornmeal(or flour) over a plate and press burgers into the mixture to coat. Preheata barbeque(or broiler) and brush with oil. Cook the burgers over a medium high heat for 6-7 minutes each side or until cooked as desired.
• To make the relish:.
• Place the tomatoes and onion into a preheated saute pan with the olive oil. Cook for 5 minutes. Add sugar, vinegar, salt and pepper. Remove from the heat and let cool. Grill the buns(or broil), cut side down, until lightly toasted. Spread with goat cheese and top with the burgers. Serve with the tomato relish. Enjoy!

SOUTH AUSSIE LAMB YIROS (OR GYROS, SOUVLAKI, KEBABS, DONER KABAB

Steps:

• Slice lamb into very thin strips. Place in a plastic bag together with the olive oil and nostimini blend. Massage to make sure the oil and nostimini has coated all of the meat. Allow to marinate for minimum of 30 minutes.
• While lamb marinates thinly slice tomato and onion. Shred lettuce. Set aside in fridge.
• Cut 2 foil sheets 10cm (4") larger all around that your pita bread. Cut 2 baking paper sheets the same size as the pita. Place one sheet of baking paper on top of each sheet of foil.
• Heat 2 frypans to med-hot.
• Lightly spray one side of a pita with cooking spray and place this side down on one fry pan. Spray the other pan with cooking spray and stir-fry half the meat until cooked. (Do not allow to stew - crusty bits are good.).
• When meat is ready remove from heat. Place one foil/paper stack on a plate.
• Working quickly, remove pita from heat and place on the paper with toasted side up.
• Now place the meat then half the salad items and tzatziki down the middle of the pita. Use the paper to tightly roll each side of the pita into the centre ensuring one side crosses the other. Roll package in the foil. Twist the bottom of the foil to catch the juices.
• Repeat with remaining ingredients.
• Serve with plenty of napkins!

GOAT CHEESE-STUFFED LAMB BURGERS WITH CARAMELIZED RED ONIONS

Steps:

• Make the onions:
• In a 3-quart saucepan, melt the butter over medium heat. Add the onion and salt, toss to combine, and cover. Cook for 20 minutes, stirring several times to ensure that the onion does not stick to the pan. Add the beer, stir, cover, and cook for 10 minutes. If the onion is deeply caramelized and the liquid has mostly evaporated, it's perfection. If not, cook for a few minutes more. Set aside.
• Make the burgers:
• In a large bowl, combine the lamb, garlic, smoked paprika, cayenne, and mint. Mix well. Set aside 4 tablespoons of the lamb mixture and divide the remaining lamb into four equal portions. Shape them into patties slightly larger than the width of the burger bun. Using your thumb, make a well in the center of each patty, going halfway through the lamb.
• Divide the goat cheese into four portions and place them in the thumb divots. Flatten each tablespoon of reserved burger mixture into a disc and place on top of the goat cheese. Pinch the edges to encase the cheese in the lamb. Season both sides of each patty with salt and pepper.
• In a large skillet, melt the butter with the olive oil over medium heat. Fry the burgers for 4 to 5 minutes per side for medium doneness.
• Place the burgers on the buns and top each with 1 tablespoon mayo, some caramelized onions, bacon, and 1/4 cup arugula.

TOMATO RELISH, AUSSIE STYLE

Steps:

• skin tomatoes, cut in cubes, place in bowl.
• Peel onions, chop finely, place in separate bowl. Sprinkle each with one tablespoon salt and leave overnight.
• Next day place tomatoes , and the onions together in a saucepan.and their liquid.
• Add sugar, stir over low heat until sugar has dissolved, increase heat, bring to boil, boil, 5 minutes
• Combine curry, chilli and mustard, mix to smooth paste with a little vinegar, add remaining vinegar, add to saucepan and stir to combine thoroughly. Bring to boil and boil uncovered for 50 to 60 minutes, or until thick.
• If necessary, (and it probably is ) thicken with 3 tablespoons of cornflour mixed with a little vinegar.
• Pour into hot sterilized jars and seal.

GOAT CHEESE STUFFED LAMB BURGERS

Steps:

• Heat 1 teaspoon of olive oil in a small skillet over medium heat. Cook and stir the onions in the oil until soft and translucent, about 5 minutes.
• Gently knead together the softened onions, lamb, egg, bread crumbs, garlic, salt, and pepper. Divide the mixture into 6 parts and roll into balls, then cover and refrigerate until ready to use.
• Mix together the goat cheese, extra-virgin olive oil, basil, and oregano until well combined; cover and chill for 5 minutes.
• Preheat an outdoor grill for medium-high heat.
• Working with one portion of meat at a time, make an indentation in the center of the ball with your thumb. Fill the indentation with a heaping tablespoon of the goat cheese mixture. Gently pull and form the meat patty around the cheese filling, making a burger-shaped patty. Repeat with each ball of the lamb mixture.
• Grill the patties on the preheated grill until no longer pink in the center and well done, about 8 minutes per side.