Lamb patty burger, topped with cheddar, caramelized mushrooms, pickle, mustard, cucumber, and mayonnaise. It is a classic that isn’t to be messed with. Make the patty from scratch for that ultimate indulgence.

I hate a sad and punched-out burger – much like the late 2008s McDonald’s in India. In recent times, there have been some stellar homegrown eateries serving burgers. And there are even a lot of frozen burger patties available. Both vegetarian and meaty ones. But nothing beats a classic made-at-home burger. ABSOLUTELY LOADED!

Check out some of my favourite veggie burger options –
Mung bean burger patty
Chicken burger
Old school aloo burger

What you need for the lamb patties?

Minced lamb – Either buy medium-fine chunky minced meat, or go old school and pound it out yourelf for your. The former is much, much easier!
Egg – Egg acts as a great binder and especially with red meat.
Parmesan – Of course, you will add cheese on top of your burger patty, but adding some parmesan to the patty itself makes it so much cheesier and adds a gorgeous crusty top too!
Onion and garlic – Chop them fine, but don’t mince them completely. The textural journey would be incomplete without it 😛
Dressing – A burger has three things – the buns, the patty, and the often ignored – dressing. Not just mayonnaise and cheese slice. Make an effort. Add some crunchy cucumbers and punchy pickles (or jalapenos if your prefer), caramelized mushrooms or onions and some mustard too!

Ingredients for lamb patty – makes 4

Lamb mince – 500g, I used Meatzza
Onion – 2/3 cup, finely chopped
Garlic – 1 tbsp, finely chopped
Egg – 1
Parmesan cheese – 1/4 cup
Bread crumbs – 1/4 cup
Dried herbs – 1 tsp
Paprika powder – 1 tsp
Grain mustard – 1 tsp
Black pepper – 1 tsp
Salt – to taste
Oil – 4 tbsp

For dressing the burger

Cheddar cheese slices – 4
Mushrooms – 1 cup, sliced
Mustard
Mayonnaise
Cucumber
Pickles
Balsamic vinegar – 1/2 tsp
Salt – to taste
Olive oil – 1 tsp

Method for the lamb patty burger

In a large bowl mix together the minced lamb, onion, garlic, egg, parmesan cheese, dried herbs paprika, mustard, salt and pepper. Use your hands preferably, use a glove if you aren’t comfortable. Add the bread crumbs and combine well.
Divide this mixture into 4 and shape into round patties. Transfer to a cookie sheet and set to refrigerate for atleast 2 hours.
Meanwhile, ready your dressing. Heat olive oil and add the sliced mushrooms. Season with salt and cook on medium heat for 5 minutes. Deglaze with balsamic vinegar and cook for another 5 minutes and set aside.
Grease a non-stick pan and add your patties. Cook for 6 minutes on medium heat on one side and flip. Don’t prick and prod the patty while cooking, let the meat coagulate and you will be able to flip it without breaking it apart.
Cook for the other side for another 5 minutes on medium heat. Add the cheese slice and cover the pan on the lowest flame for the cheese to melt.
Spread your dressing, add cucumber, add the cheese laden patty – top with mushrooms and pickles and mustard!

ENJOY!