Pulled lamb burger
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.
