Five Spice Lamb Burgers with Cucumber Relish, Five Spice Aioli, Crispy Onions

Credit Roger Mooking (Food Network Canada)

Lamb Burgers

• 2 lb(s) ground lamb
• 1 shallot, minced
• 1 garlic clove, minced
• 1 Tbsp five spice powder
• 1 egg yolk
• ½ Tbsp ginger, minced
• 1 pinch salt
• pepper

To assemble

• 4 buns
• 1 ripe tomato, sliced
• Five Spiced Aioli
• Cucumber Relish

 
Cucumber Relish

• 1 tsp coriander seeds
• 1 Tbsp vegetable oil
• ½ red onion, small dice
• 1 red finger chili, seeded and diced
• ¼ cup white wine vinegar
• ¼ cup sugar
• 1 English cucumber, seeded and diced
• ½ bunch mint, leaves picked and coarsely chopped
• salt

Five Spice Aioli

• ½ cup mayonnaise
• juice of 1 lime
• 2 tsp five spice powder

Crispy Onions

• 2 sweet onions, cut in half and sliced thinly on a mandolin
• vegetable oil, for frying
• ¼ - ½ cup cornstarch
• Five spice powder
• salt

To Make:

Lamb Burgers
1. Place all ingredients, in a bowl and mix well.
2. Form 4, 8 oz burgers.
3. Place in fridge for 1 hour to allow flavours to infuse.
4. Heat grill.
5. Grill burgers until cooked through.
 
To assemble
1. Toast buns on grill.
2. Serve on toasted bun with Five Spice Aioli, Pickled Cucumber Relish and sliced tomato.
 
Cucumber Relish
1. In a sauté pan, toast coriander seeds over medium to high heat.
2. Add oil and sweat red onions until translucent.
3. Add chili and stir.
4. Add white wine vinegar.
5. Add sugar, stir and allow to dissolve.
6. Add cucumber, cook for 5-7 minutes over medium heat and reduce slightly achieving a light glaze consistency.
7. Season with salt and cool.
8. Add mint and incorporate.
 
Five Spice Aioli
1. In a small bowl, mix mayonnaise, lime juice and five spice powder.
2. Refrigerate until use.
 
Crispy Onions
1. Soak onions in cold water for 10 minutes.
2. In a large wide bottomed pot, heat vegetable oil to 365F.
3. Prepare a tray lined with paper towel.
4. Drain onions and dry well in a kitchen towel.
5. Dredge onions lightly in cornstarch and fry in batches.
6. Move onions around while frying to prevent clumping.
7. Remove onions, place on tray just before turning brown, as onions will continue to colour after removing.
8. Season with five spice powder and salt.

Herb-mustard and Blue-cheese Aioli

• 2 tbsp herb mustard
• 100ml basic mayonnaise
• 1 garlic clove, crushed
• 2 tbsp chopped fresh chives
• 75g of your favorite blue cheese (e.g. Stilton, Gorgonzola, Roquefort), crumbled
• Salt and freshly ground black pepper

To Make:

1. In a bowl, blend together the mustard, mayonnaise, garlic, and chives; fold in the crumbled cheese, blend well and season to taste.

Seahawk Burger

Credit Allrecipes

Recipe by: Lorem Ipsum

• 1 teaspoon vegetable oil
• 1 sweet onion, sliced
• 8 ounces mushrooms, sliced
• salt and ground black pepper to taste
• 1/2 cup red wine (such as a Merlot)
• 4 (6 ounce) grass-fed ground beef patties

Seattle Aioli:

• 1/2 cup mayonnaise
• 1/2 teaspoon Sriracha sauce
• 1/2 shot brewed espresso
• 4 whole grain or artisan hamburger buns
• 4 slices Monterey Jack cheese
• 1 cup arugula, or more to taste 

To Make:

1. Heat oil in a large skillet over medium-high heat. Saute onion and mushrooms in hot oil until onion begins to soften, about 5 minutes. Season vegetable mixture with salt and pepper; continue to saute until onions and mushrooms brown, about 5 minutes more.

2. Pour the red wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook and stir until wine evaporates, about 2 minutes; remove from heat.

3. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

4. Cook burgers until they are firm, hot in the center, and just turning from pink to grey, 8 to 10 minutes per side for medium well. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).

5. Whisk mayonnaise, Sriracha sauce, and espresso together in a bowl until aioli is smooth.

6. Spread aioli on each hamburger bun. Place a beef patty on the bottom bun, top with a slice of Monterrey Jack cheese, 1/4 the onion-mushroom mixture, 1/4 cup arugula, and cover burger with the top bun. Repeat with remaining burgers.

Aioli Sauce

To 100ml of the Basic Mayonnaise sauce, add:

2 Large garlic cloves, crushed to the mustard, egg and vinegar at the beginning of The Basic Recipe.