Pulled lamb burger

Pulled lamb burger
Recept

WHAT (2P)

Glaze

  • 100 ml soy sauce
  • 200 ml acacia honey
  • 50 ml sushi vinegar
  • juice of 2 limes
  • 10 ml yuzu
  • 1 lemongrass stalk
  • 2 cloves of garlic
  • 5 sprigs of thyme
  • a small piece of ginger
  • 25 ml ginger syrup
  • 3 star anise
  • 50 g Sirop de Liège

Pulled lamb burger

  • 60 g pulled lamb
  • 30 g glaze
  • 1 small hamburger bun
  • 1 bunch of sage
  • Fleur de sel
  • some dots of labneh yoghurt

Black garlic cream

  • Basic mayonnaise
  • 4 cloves of black garlic

HOW

Glaze

Place all the ingredients for the glaze in a saucepan, bring to the boil and simmer for 2 hours. Strain and reduce until the glaze becomes thick and syrupy.

Black garlic cream

Add the garlic cloves to all the ingredients for the mayon-naise (except for the grapeseed oil). Place everything into a blender or Thermomix bowl and mix for a few seconds. Gradually add the grapeseed oil until the mayonnaise has the desired texture. Transfer to a piping bag.

Pulled lamb burger

1. Heat the pulled lamb with the glaze in a saucepan.

2. Pull off the sage leaves and deep-fry at 190°C. Transfer to some kitchen paper and sprinkle with fleur de sel.

3. Place the meat on the bun and garnish with the black garlic cream and the sage.

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