♪
We explored Aukland, New Zealand, a modern, beautiful city on our own and blessed with excellent weather, had a lovely day. While returning to our cruise ship, we noticed a large photo display on a McDonald’s window, advertising “lamb-burger”. We were amused and had to have one, to report back to our country mates.
After boarding the ship, we had a chat with our Australian ship mates. They laughingly told us, “We saw you in the town, and of all places you could have been, in MacDonald’s. Can’t you Americans skip your McDonalds abroad?” We laughed along with them, responding that we must have looked very “country”. When we informed them about lamb-burgers, Australians hadn’t heard of them either.
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 [1], sandwiched in a bun. It is 805 calories and costs $8~$9.
[1] 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. Here is a lamb-burger New Zealand style!
♪
Lamb Burger
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
INGREDIENTS
For the patties
• 454 g/ 1 lb ground lamb, 85/15%
• 1 medium onion, finely-grated
• 1 tsp salt
• 1/4 tsp Italian herbs/seasoning
• 1/8 tsp turmeric
• 1/2 tsp ground black pepper
• 1 Tbsp vegetable oil for frying
For the stack
• 5 hamburger buns
• 5 fried eggs, over easy
• 1 large tomato sliced horizontally
• 5 ~ 10 slices of cooked/canned red-beets
• 10 pieces of lettuce leaves
• 1/2 large onion cut horizontally
• 10 Tbsp ketchup
• 10 Tbsp [1] aioli sauce (◊ To make homemade: mince and mash (with flat side of the knife) 3 small clove of garlic, 9 Tbsp mayonnaise, 7 ~ 10 drops of lemon juice and ground black pepper to taste.)
DIRECTIONS
◊ Prepare all ingredients (including the fried eggs) and have them ready before you fry the patties. Sizzling hot patties in the sandwiches is best for the taste.
◊ In a medium bowl combine all patty ingredients and knead until mixed.
◊ Make 5 patties, as flat as possible, press the center to make a dent, making it thinner than the edges.
◊ Use a deep fry-pan or a pot at least 10cm/ 4” deep (to avoid oil splatter). On medium heat, heat oil. Fry each patty for 35 seconds each side. Or, grill on medium fire for 2 minutes on each side .
◊ Lay each cooked patty on bottom layer of bun. Stack other ingredients and serve!!!
~ Enjoy the bite! ~
If the slideshow is too slow, click on it and use the arrows.
♪
♪
So, what’s cooking in your kitchen?
♪
Very clever post!
good!! I will try tomorrow!
Your replica looks awesome! I love that you put beetroot in it too!
But of course, Ali! That is what the recipe calls for. Whomever created this recipe was a genius! 😀 ))) Fae.
Fae, I wish I could have one right now. So delicious!! Loving the real lamb burger, yours!!
Seriously? Only 35 seconds each side? I’m kind of new to burgers as I was a butcher’s assistant for 2 weeks, so I know what can go into burgers and sausage meat! Didn’t eat burgers, sausages or anything like that until relatively recently. I love the idea of this, though!
Hi Johnny, It would be good to have a choice of making one’s own ground meat and know exactly what’s in it.
In this case, since the meat mixture is kneaded well (3 min with onion in it) -and- make it as thin of a patty as possible (about 1/3″/1cm thick), in hot oil, any longer than 35 seconds, the meat burns. It does cook through! 😀 )))
Fantastic! I’ve yet to make lamb patties, only beef and pork so far. It’s a wonderful discovery for me after so many decades of refusing to eat burgers, sausages and meatballs!
Beetroot in burger, only in Australia & NZ.
Incredible!