Lamb burgers with quick-pickled fennel and romesco
Ingredients
Romesco
- 3 red peppers
- 100g of almonds
- 100g of hazelnuts
- 3 large tomatoes
- 100g of stale bread, crusts removed
- 3 garlic cloves , peeled and roughly chopped
- 1 tsp smoked paprika
- 2 tbsp of sherry vinegar
- 3 tbsp of lemon juice
- 6 tbsp of olive oil, plus a little extra to finish
Quick-pickled fennel
- 1/2 fennel bulb , trimmed
- 180ml of hot water
- 80ml of sherry vinegar
- 25g of caster sugar
- 2 tsp sea salt
Allioli
- 1 egg yolk
- 3 garlic cloves , grated to a paste
- 1 tbsp of lemon juice
- 100ml of vegetable oil
- 100ml of extra virgin olive oil
Crispy leeks
- 2 leeks
- vegetable oil, for frying
Lamb burgers
- 1 slice of white bread, crusts removed
- 1 dash of milk
- 500g of lamb mince
- 1 handful of fresh parsley , chopped
- 2 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 4 burger buns
- 1 handful of fresh rocket leaves
- olive oil, for cooking
Method
To make the romesco, char the red peppers over an open flame or on a barbecue until blackened all over, then transfer to a dish and cover until completely soft
Skin the tomatoes by cutting a cross shape in the bottom of each one then covering them with boiling water for a few minutes. Drain the tomatoes, then plunge them into cold water and leave for a minute. The skins should now peel off easily
Peel the skins off the charred peppers and remove the seeds and stems
Place the almonds, hazelnuts, peppers and tomatoes in a blender with the remaining ingredients and a pinch of salt. Pulse until you have a coarse sauce. Taste and adjust the seasoning if necessary
- 100g of stale bread, crusts removed
- 3 garlic cloves , peeled and roughly chopped
- 1 tsp smoked paprika
- 2 tbsp of sherry vinegar
- 3 tbsp of lemon juice
- 6 tbsp of olive oil, plus a little extra to finish
To make the quick-pickled fennel, combine the water, sugar, vinegar and salt and stir until the salt and sugar have dissolved. Add the fennel and set aside
- 1/2 fennel bulb , trimmed
- 180ml of hot water
- 80ml of sherry vinegar
- 25g of caster sugar
- 2 tsp sea salt
To make the allioli, combine the egg, garlic and lemon juice in an immersion blender cup, or other tall cup. Add the vegetable oil and let it settle for 30 seconds or so, then blend. As the mayonnaise forms, move the cup around to make sure all the ingredients are properly emulsified
- 1 egg yolk
- 3 garlic cloves , grated to a paste
- 1 tbsp of lemon juice
- 100ml of vegetable oil
Transfer the allioli to a bowl and whisk in the extra virgin olive oil, then season with salt, cover and set aside
- 100ml of extra virgin olive oil
You’ll only use the white and pale green parts of the leeks for this, so trim the dark green pieces of the leek away and save them for stock or another recipe
- 2 leeks
Slice the leeks into very thin strips, a couple of inches in length, then wash the leeks and dry them very thoroughly on kitchen paper
Heat oil for frying to 150°C and fry the leeks for a minute or so until just golden – they will continue to cook once removed from the oil
- vegetable oil, for frying
Drain on kitchen paper and season with salt
To make the lamb burgers, combine the slice of bread and milk in a bowl and allow to soften for a couple of minutes before squeezing out any excess liquid. Mash with a fork and transfer to a bowl
- 1 slice of white bread, crusts removed
- 1 dash of milk
Add the mince, parsley and spices and some salt and pepper and mix well with your hands
- 500g of lamb mince
- 1 handful of fresh parsley , chopped
- 2 tsp smoked paprika
- 1/2 tsp ground cinnamon
Shape into 4 burgers, pressing each one down slightly in the centre to make a dimple – this will help the burgers to keep their shape during cooking
Heat a splash of oil in a frying pan and cook for 4–5 minutes each side, or until cooked through
- olive oil, for cooking
To assemble the burgers, toast the buns lightly, then top each with a spoonful of allioli. Add some rocket on top, followed by the pickled fennel, burgers, romesco and some crispy leeks. Top with the buns and serve
- 4 burger buns
- 1 handful of fresh rocket leaves
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Lamb burgers with quick-pickled fennel and romesco
