McDonald’s Serious Lamb Burger

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In my recent post ‘Part 4 – Kia Ora, New Zealand!’, I mentioned the lamb burger we enjoyed, in Auckland, New Zealand. I did some investigating to see if I could replicate this delicious one-of-a-kind burger.

In August 2012, McDonald’s announced a new menu ‘Serious Lamb Burger in Australia’ and New Zealand, using the meats from the respective countries. I read contradicting comments, but as far as New Zealand is concerned, it’s going to be continued.

McDonald’s Serious Lamb Burger is a stack of lamb patty, fried egg, slice of tomato, slice(s) of red beetroot, lettuce, slice of red onion, ketchup and aioli** sauce, sandwiched in a bun. It is 805 calories and costs $8~$9.

Ingredients

**Aioli (meaning garlic and oil) is a French/Provençal traditional sauce made by mixing eggs, olive oil, lemon, salt and garlic (some add mustard or varieties of peppers), into a smooth, creamy mixture resembling mayonnaise. It is usually served at room temperature, served with meat, fish and vegetables.

I looked for the ingredients/spices/recipe used for the lamb patty, but could not find any. Therefore, I am going to introduce my own.

For aioli sauce, I minced and mashed (with flat side of the knife) 1 small clove of garlic for every 3 Tbsp of mayonnaise, 2 drops of lemon juice and black pepper to taste.

Prepare all ingredients (including the fried eggs) and have them ready before you fry the patties. Just fried hot patties in the sandwiches make a big difference in taste.

Lamb Patty

McDonald’s Serious Lamb Burger

1 lb ground lamb, 85/15% -I used Australian meat
1 medium onion, finely-grated
1 tsp salt
¼ tsp Italian herbs/seasoning
1/8 tsp turmeric
1/8 tsp baking soda –or- a slice of kiwi or few drops of its juice (for tenderizing the meat)
1 pinch (1/16 tsp) pepper, freshly-ground
2 Tbsp vegetable oil

-  In a medium bowl combine all ingredients and knead until mixed.

-  Make 5 patties, as flat as possible, press the center to make a dent, making it thinner in than the edges.

-  Use a deep fry-pan or a pot at least 4”/10cm deep (to avoid oil splatter).
On medium heat, heat oil. Fry each patty for 35 seconds each side.

-  Lay each cooked patty on bottom layer of bun. Stack other ingredients and serve!!!

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Kaiser roll

Lamb patty

Fried egg, over-easy

Slice of tomato

Slice(s) of red beetroot
(used Del Monte’s canned sliced beets)

Leafs of lettuce
(used Romaine lettuce)

Slice of red onion
(as much as you want!)

Aioli sauce & tomato ketchup

!! VOILA !!

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Check out Fae’s > Recipe Index

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