Australian Lamb Burger, Chili-Mint Glaze, Basil Mayonnaise, Feta, and Red Onions

Adapted by


Chili Sauce
(Yield: 1 Quart)
1 #10 can San Marzano red peppers
1 cup diced red peppers
1 cup small diced onions
½ cup minced garlic
1 cup diced jalapeños
4 cups cider vinegar
2 tablespoons ground cloves
2 tablespoons ground allspice
Salt and freshly ground black pepper
Mint Purée
(Yield: ¼ cup)
¼ pound mint leaves
Simple syrup
Basil Mayonnaise
(Yield: 3 Quarts)
¼ pound basil leaves, picked and washed
8 egg yolks
1 cup white wine vinegar
lemon juice
peanut oil
Australian Lamb Burgers
(Yield: 1 Burger)
5½ ounces ground lamb
To Assemble and Serve
Salt and freshly ground black pepper
Shaved red onions
crumbled feta
1 hamburger bun


For the Chili Sauce:
In a large pot, combine the tomatoes, red peppers, onions, garlic, jalapenos, vinegar, cloves, allspice, salt, and pepper. Simmer for 3 hours, until most of the water has evaporated. Pass through a food mill and cool.

For the Mint Purée:
Prepare a large bowl with ice water. Bring a large pot of water to a boil, blanch the mint leaves, and shock in ice bath. Drain and squeeze water out the mint. Add the mint to blender and purée on high while adding simple syrup. A little at a time, add Mint Purée to the Chili Sauce until the desired flavor is reached.

For the For Basil Mayonnaise:
Add egg yolks to a food processor and blend with basil. Pour in the vinegar and juice of 1 lemon and blend, while slowly adding the oil to emulsify. Add oil until desired thickness is reached. Adjust seasoning with salt and additional lemon juice.

Australian Lamb Burgers:
Form ground lamb into X-ounce patties.

To Assemble and Serve:
Liberally season Australian Lamb Burger with salt and pepper and cook on griddle until a crust forms on one side. Flip the burger, and while the burger cooks layer onions, feta, and chili-mint glaze on the patty. Cover the burger with a lid for less than 1 minute. Smear a bun with Basil Mayonnaise and top with the Australian Lamb Burger.