I've done it, the burger to END ALL BURGERS | Ft. The Grillionaire | Cookin' the Books Episode 3

Preheat the grill to 405 degrees.

In a bowl, combine 1 pound of fresh ground lamb, 1 teaspoon of freshly chopped ginger, 1 teaspoon of freshly diced serrano chili peppers, 1 teaspoon of freshly minced garlic, and 1/4 cup of freshly chopped cilantro.

Add 1/2 teaspoon of garam masala, 1/2 teaspoon of freshly ground turmeric, 1/2 teaspoon of coriander, 1/2 teaspoon of ground cumin, and 1/2 teaspoon of Kashmiri chili powder to the bowl.

Add a healthy pinch of Sicilian sea salt (about two pinches).

Mix all the ingredients together until well combined, forming a meatball-like mixture.

Divide the mixture into quarters and shape them into patties using a burger mold.

Spray the burger mold with oil to prevent sticking, then stuff the lamb mixture into the mold and remove it to create a patty.

Place the patties on the heated grill grates and cook for about 3-4 minutes on each side to achieve sear marks.

While the patties are grilling, prepare the mint sauce by combining 1/2 cup of plain Greek yogurt, 1 tablespoon of freshly chopped mint, and 2 tablespoons of Mike's hot honey in a bowl.

Juice one whole lemon into the mixture and add lemon zest using a microplane.

Add a heavy pinch of Sicilian sea salt and mix everything together, then set aside in the fridge.

Check the patties after 5-6 minutes for doneness and sear marks, then flip them if necessary.

Toast the brioche buns by spreading a little Duke's mayo on the inside and placing them on the grill until golden brown.

Once the burgers are done, remove them from the grill and let them rest for a few minutes.

Assemble the burger by spreading the mint yogurt sauce on the bottom bun, followed by caramelized onions, roasted bell pepper strips, the lamb patty, and crumbled feta cheese before topping with the other half of the bun.

Slice the burger in half to reveal the layers and enjoy.

Equipment Needed

Spice Level:

Dietary

Allergens