Traditionally in Norway we would eat a lot of lamb at this time of the year, in fact our national dish “Fårikål” (cabbage and lamb stew) even has it’s one special day, the last Thursday every September. Another classic is “Smalahove” (sheep’s head), which is only for the bravest of the brave. Both “Fårikål” and “Smalahove” is often served as party food. You would gather all you friends and family and serve lots of food, beer and aquavit.
On a rainy day in with your loved ones homemade lamb burgers will also do, as proper comfort food. Prepare meaty lamb burgers full of delicious flavors and with chunky potato wedges alongside.
All the best and “God apetitt”
Cooking time: 1 hour
Preparation time: 30 min
500 g Lamb, minced
1/2 Onion, finely chopped
1/4 Red Pepper
1 tsp Dijon mustard
1 tsp salt
Ground Black Pepper
Gruyère or Cheddar
1 kg Potatoes
Salt & Black Pepper
500 g Plain Flour
1 tsp Salt
1 tsp Dried Yeast
1 tbsp Olive Oil
- Start with making the buns for the burger. Mix all the dry ingredients together; Flour, salt and yeast
- Add Olive Oil and then water to the mix.
- Knead the dough for 10 min.
- Leave it to rest for 30 min – 1 hour, or double the size
- Preheat the oven to 200˚C
- Wash the potatoes. I usually boil the potatoes for 5-10 min, and then cut them into wedges, this makes them softer and quicker to roast later.
- Mix salt, black pepper, garlic (crushed) and olive oil. Mix together with the potato wedges.
- Put the potatoes on a baking tray, and leave in in the oven for 30 – 45 min they have to be cooked all the way through.
- Divide the dough into 4 equal sizes. Knead each of the pieces for 1-2 min, shape them into small buns and flatten, then place on a tray to rise again for 30min.
- Brush the buns with a beaten egg yolk, and sprinkle the sesame seeds over.
- Place in the oven, and leave for 12 – 15 min.
- Finely chop the onion and red pepper.
- In a bowl; mix onion, red pepper, Dijon mustard, salt, ground black pepper and the minced lamb. Shape the mix into 4 equally sized burgers, try to make them wide and not too tall, they will shrink a bit when they get cooked.
- Heat a pan (grill pan if you have one), and cook the burgers for 3 min on each side, add the cheese on top when you turn it the first time, then rest for another 2-3 min.
- You are now ready to serve it, place the bun on a plate, and build up the burger as you prefer it, with for example lettuce leaves, tomatoes, onion rings, gherkin, mayo… There are a lot of options. Serve the burger with the wedges on the side, including ketchup (the one in the picture is homemade 🙂 ), and other dipping.