Ch'ti-Style Lamb Burger with Potato Rosti

Ingredients

• 1.5 kg Lamb shoulder (boned, cut into large cubes)
• 600 g Potatoes (peeled and grated)
• 0.5 unit Yellow onion (grated with the potatoes)
• 2 stems Spring onions (finely chopped for the topping)
• 15 g All-purpose flour (2 tablespoons)
• 2 g Sweet paprika (about 1 teaspoon)
• to taste Salt
• to taste Ground black pepper
• 30 ml Extra-virgin olive oil (for cooking the rosti)
• 15 g Wholegrain mustard (to spread on the buns)
• 30 g Arugula (washed, for the topping)
• 100 g Button mushrooms (sliced and sautéed)
• 30 g Basque sheep cheese (thin slices)
• 4 units Burger buns (lightly toasted)

Instructions

1. Season and sear the lamb

   Cut the lamb shoulder into large cubes, season with salt and pepper, and brown them in the pot over high heat with a drizzle of olive oil, about 5 minutes.

   Time: PT15M

2. Slow oven cooking

   Cover the pot and place in the oven at 160°C for 1 hour 30 minutes, until the meat is very tender and pulls apart easily with a fork.

   Time: PT1H30M

   Temperature: 160°C

3. Prepare the rosti mixture

   While the lamb cooks, grate the potatoes and half an onion, then combine in a bowl with 2 tablespoons of flour, paprika, salt and pepper.

   Time: PT10M

4. Form and cook the rosti

   Divide the mixture into small portions, press them into cake molds to form round patties. Heat olive oil in a skillet over medium‑high heat, add the rosti, let brown 3‑4 minutes, then lower the heat and continue cooking 10 minutes until they are crispy on the outside and tender inside.

   Time: PT15M

   Temperature: medium‑high heat

5. Sauté the mushrooms

   Clean the mushrooms, slice them thinly and sauté in the same skillet with a drizzle of olive oil for 5 minutes, until lightly browned.

   Time: PT5M

   Temperature: medium heat

6. Prepare the fresh toppings

   Finely chop the spring onions, wash the arugula and set aside. Spread a thin layer of wholegrain mustard on the previously toasted burger buns.

   Time: PT5M

7. Shred the lamb and assemble the burgers

   When the lamb is cooked, use two forks to roughly shred it. On each bun, place a rosti, a generous portion of shredded lamb, the sautéed mushrooms, the spring onions, the arugula, then a few slices of sheep cheese. Close the burger and serve immediately.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

5 g