‘A lamb burger makes a great change from beef burgers – the smell of lamb cooking on a grill is irresistible, especially if you then serve it up with some earthy sauteed mushrooms and crunchy, flavourful crispy onions.’ Heston Blumenthal
Heston's lamb burger
For the crispy onion:
1 small onion
300g grapeseed oil
For the mushrooms:
10g unsalted butter
100g white button mushrooms, sliced
2 packs Heston from Waitrose
2 Lamb & Cucumber Burgers*
4 wholemeal buns, slightly toasted
1 head little gem lettuce, leaves washed
1 tomato sliced
1. For the onions: peel and slice the onion and toss it in a bowl with the breadcrumbs, until completely coated. Pour the oil into a medium-size pan over high heat and allow to come to 180ºC. Sprinkle the coated onions in the oil and fry for a few seconds until golden brown. Using a slotted spoon, remove the onions from the oil and place on a tray lined with kitchen paper to drain any excess oil.
2. For the mushrooms: melt the butter in a frying pan over medium heat until it starts bubbling. Add mushrooms, a pinch of salt and cook for approximately 3-4 minutes. Remove from the heat and check the seasoning. Set aside, ready for the burger.
3. Cook the lamb burgers according to pack instructions. To finish: place some tomato ketchup sauce on the bottom half of the burger bun. Place the lamb burger on top. Add some of the little gem lettuce leaves, tomato slices, mushrooms, sliced onions and a little more of the sauce. Sprinkle the crispy onions on top before placing the top half of the bun on top.