Mediterranean Style Lamb & Pork Burgers with sweet pickle cucumber and miso mayonnaise, served with spicy wedges and mint tzatziki
Ingredients:
2 lamb and pork burger patties
Black pepper mill and sea salt
100g Feta
50g Fresh Rocket
2 Brioche Burger Buns
2 Cucumber
100g natural yoghurt and sprig of mint
1 red onion, finely sliced
3 large Maris Piper potatoes, cut into wedges
50g Cajun seasoning
100g good mayonnaise
50g spicy miso paste
Method:
1. Cut the potatoes into wedges and season with a teaspoon of oil then toss in the Cajun seasoning and place into the air fryer.
2. Cook at 160 c for 20 minutes then turn up the heat to 180 c for 10 minutes until crispy.
3. To make the sweet pickle, warm 300g vinegar, 200g sugar, 100g water in a small pot with pinch of salt, 2 piece of star anise and tsp fennel seeds, 1 bay leaf and 3 peppercorns and a sprig rosemary to dissolve the sugar.
4. Pull off the heat and cool for 10 minutes.
5. Slice the cucumber long ways with a peeler and place into the pickle and allow to sit in the pickle overnight or as long as possible.
6. Combine the mayonnaise and the miso with a spoon
7. Heat a griddle pan and rub the burgers in a little oil to stop them sticking and place onto the hot pan, cook for 5 minutes each side without disturbing them too much.
8. Season with some black pepper and a pinch of sea salt. Allow to rest for 5 minutes.
9. Cut the cucumber into ¼ and remove the seeds, chop neatly into slices and place into a small bowl and season with salt and add in the natural yoghurt and freshly chopped mint. Mix with a spoon.
10. To assemble place the toasted brioche onto a board, and spoon the miso mayonnaise onto both sides of the bread and then lay the meat onto the bottom half of the bread. Place the pickle cucumber on the patty and crumble the feta on top also and finish with some rocket salad and finely sliced red onion
11. Place together and serve with wedges and tzatziki on the side.
