Lamb and Anchovy Mayo Smash Burger

Lamb, Anchovy Mayo, Avocado and Turmeric Pickled Onion Smash Burger. 

250g Mince Lamb (ask your butcher to mince the fatty shoulder of lamb for you). 

Smash burgers are the best and only proper way to flame grill or char a good patty. Place a 125g rough ball of mince between 2 sheets of parchment paper. And press down to flatten out. I like my patty to be quite thin and large as it will shrink slightly on the heat. 

That’s it. In a ripping hot pan or grill, place your smash burger. Cook 4 minutes each side with a pinch of salt.

For the pickled onion I use 1 large white onion. In a bowl I add the thinly sliced onion, 1 tsp of turmeric, 2 tsp sugar, 1 tsp black sesame seeds, pinch of cumin seeds and 75ml vinegar.

Allow to infuse for at least an hour to get a vivid yellow colour.

Anchovy mayo. Couple large spoons of mayo. Some diced anchovy fillets and a dash of its juice. Squeeze of lemon and mix it up. A tiny glass jar of anchovies is a always good to keep in a cupboard. And lamb and anchovy is a combination that’s works great.

To assemble, have a good brioche bun slightly warmed not toasted. A good slather of the mayo on both buns. Depending on your mood or hunger you can add a second patty of meat. Top with smashed avocado and your pickled onion. 

Top your burger and present.

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