There's a small delay to our next batch of sausages so we've made some lamb burgers instead.
A mix of lamb leg steaks and lamb rump to give a variety of texture and some lean and fatty meats.
Passed through the coarse mincing disc.
Blended with Ras el Hanout, fresh coriander, breadcrumbs, salt, pepper and a little water.
Moulded into patties and chilled for 30 minutes
the delicious cooked burger
open burger shot:
The burger was rich and meaty and tasted much more lamby than using regular purchased mince. The lamb leg steaks minced just fine but the tougher rump cut had a few problems going through the mincer, we removed all the fat but the mincer more crushed the meat than minced it. Chopping it into very small chunks helped it pass through, though excessive mincing started to melt down the fat which clogged the holes in the mincing plate.
We will remember for next time to chop the tougher meat cuts into smaller pieces and remove hard fats.
Overall - a success 7/10 for flavour, 8/10 for texture
No comments:
Post a Comment