Self Sufficient Dinners
(Home Grown and Raised on our Small Holding)
These are so fabulous I had to stop myself from eating a third one! Gorgeous home grown lamb seasoned with fresh garden marjoram, mint and a hint of oregano, pan seared and served with homemade mayo and garden slaw, sandwiched between two turmeric and chilli flat breads, these flat bread burgers are just gorgeous.
This is a quick and speedy super to make, the proving of the flat breads is the only time delay, I generally make the dough up a day before and prove it in the fridge for 24hrs or prove the dough at room temperature for the one hour and then divide in to dough ball portions and freeze, this then only needs to come up to room temperature to use, saving time.
Prep Time Flat Breads 9 min (proving 1 hr) / Prep Time Burgers 5 mins / Cooking Time 10 min
Making the Mayo 3 mins / Making the Slaw 5 mins
Ingredients
(makes 5 burgers)
500g organic lamb
3 tbsp chopped mint
1 tbsp chopped marjoram
1 tsp chopped oregano
1 tsp sea salt
1/4 tsp ground black pepper
To cook coconut or olive oil
Mix all the ingreidents together and form into five equal burgers all around a 100g each. To cook head a non stick pan to a medium heat with a little coconut or olive oil and cook for approx two to three minutes on each side only turning once letting the burgers sear and catch a little adds a great extra depth of caramelised flavour.
The Flat Breads
500g 00 flour
10g sea salt
50g olive oil
320g water
Mix all the ingredients together and knead for seven minutes until smooth and springy to touch, leave to prove for 1 hour at room temperature or 24hrs in the fridge, bring up to room temp before use. Divide the dough in to large golf ball size balls and roll out to approx 4" circles, heat a non stick frying pan to a high heat and place the flat bread in the pan and leave for approx one minute until it starts to puff up or you can see it is half cooked, turn over and repeat, wrap in a warm tea towel and continue to cook the rest of the flat breads.
The Mayo
2 egg yolk
1 tbsp white wine vinegar
1 tsp mustard
300-400 ml olive oil
1 lrg pinch sea salt
1 lrg pinch white pepper
Place the egg yolks and white wine vinegar in a bowl and whisk, start to drizzle in the olive oil very very slowly at first, whisking all the time, once half the oil is incorporated you can then add the rest of the oil at a faster pace, season with the mustard, salt and pepper.
Garden Slaw
(this can be any vegetable ingredients)
2 carrots julienned
1 onion finely sliced
1/2 cabbage finely sliced
2 kale leafs finely sliced
6 rhubarb chard leaves finely sliced
1/4 fennel finely sliced
1 pinch sea salt
1 pinch white pepper
1/2 of the mayo made from above
Place all the ingredients in a large bowl and mix well serve along with the rest of the mayo on the side and serve your flat breads and lamb burgers family style so not only great food but great family atmosphere and banter creating great memories over these great lip smacking gorgeous burgers.
Why not add a few different sides of fresh chillies, jalapenos, mint and yogurt dip, maybe add some rosemary to the mayo or a mint and onion salad !
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