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Rosemary Lamb Burger, American Cheese & Cucumber Mayo

Rosemary Lamb Burger, American Cheese & Cucumber Mayo

Former bankers turned chefs Will & Steve show us how to make the best ever burgers.

Previously crowned the winners of Seven Network’s top rating cooking show, My Kitchen Rules, the pair know a thing or two about how to prepare the world’s tastiest BBQ dish. Follow their recipe below.

Cook & Prep time: 45 minutes

Serves 4

INGREDIENTS

Burger

  • 500g lamb mince
  • Needles from 5 long sprigs of rosemary, finely chopped
  • 1 egg yolk
  • 6 pinches of sea salt
  • 1 tsp ground black pepper
  • olive oil

4 burger buns

  • 1 large handful of rocket
  • 4 slices of American cheese
  • 1 red onion, cut into thin discs
  • half a Lebanese cucumber, seeds removed then finely diced
  • 2 tbsp mayonnaise
  • ½ tbsp lemon juice
  • tomato ketchup
  • sea salt
  • pepper

Garnish

4 small dill pickles

METHOD

Combine the mince, rosemary, egg yolk, salt and pepper. Divide into 4 equal balls and flatten with your hands into round burgers. In a large frying pan over a med-high heat, add a drizzle of olive oil and cook the burgers on each side for 3 minutes adding the cheese to the burger with 2 minutes to go. Remove from the pan. In a small bowl combine the mayo, cucumber, lemon and season with salt and pepper.  Toast the burger buns. Assembly: add a layer of rocket to the bottom half of the bun and place the burger on top. Add two teaspoons of the cucumber mayo, a tsp of ketchup and then red onion. Place the bun on top, skewer a dill pickle and push the cocktail stick through the top of the bun to secure it in place.

The Carousel thanks The Gourmet Pommies, winners of My Kitchen Rules for this recipe!

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Written by Will & Steve

In 2015, former bankers Will & Steve were crowned the winners of Seven Network’s top rating cooking show, My Kitchen Rules. The Grand Final episode averaged 3.038 million viewers nationally and their series has since been sold globally to over 160 countries.

They were known as ‘The Pommies’ on the show and in the wake of the show they quickly established their business, The Gourmet Pommies PTY Ltd, and began a new career in food, lifestyle and media.

A highlight from last year that the boys speak fondly of (apart from the big win of course) was the opportunity to cater the TAB Corp marquee in the birdcage during the The Melbourne Cup Carnival. They chalk that down as a bucket list item ticked off!

"Our food philosophy is a simple; Food is about sharing, love and celebration. We use the best ingredients we can afford, we are passionate about supporting sustainable local businesses where possible and when we combine all those factors, we find that our food and attitude towards it brings people together.

When it comes to cooking, using ourselves as examples, we believe anything is achievable as long as you put your mind and some effort to it. We understand that everyone’s tastes, budgets and abilities vary dramatically but that does not stop people from enjoying some level of food through either preparing and cooking it yourself or allowing someone else to do it for you!

A variety of fresh seasonal produce excites us wildly and we often find ourselves leaning on our heritage and the French and Mediterranean cultures we were surrounded by as kids. An additional influence to our cooking style has been our new home, Australia. We have both lived here for almost 9 years and this incredible country has played a big part in defining not just our food philosophy but also who we are as people."

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