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Lamb burger with baroa mashed potatoes and mint jelly - recipe created in Santa Catarina
🇧🇷Brazil
•View in original language
(Português)
90 min(s)
5 servings
- Ingredients
- Recipe
- Boneless Lamb Shank1 kg
- Salt to taste
- Rosemary20 g
- Apple4 unit(s)
- bunch of mint1 unit(s)
- Sugar3 tablespoon
- Water50 ml
- Baroa Potato (Salsa Potato)500 g
- Milk300 ml
- Grated Parmesan Cheese100 g
- Lettuce to taste
- Tomare to taste
- Burger buns5 unit(s)
- Peel the potatoes and cook until very soft. Mash and puree using milk, Parmesan cheese and salt to taste. Reserve.
- In a pan, place the sugar, water and mint leaves. Let it reduce and add the peeled and diced apples. Let it cook on low heat until the apples break down. Blend in a blender to a jam consistency. Reserve.
- Cut the meat into cubes and pass through the grinder (you can also crush it using a food processor or mince it with the tip of a knife)
- Season with salt to taste and rosemary.
- Separate "balls" of 200g, throw them from one hand to the other to compact.
- Model in a circular shape with a thickness of 2 cm. (You can use your hands or a stainless steel rim).
- Grill in skillet, griddle or grill for 5 minutes on each side, or until desired doneness.
- Assemble the buns with lettuce, tomato slice, put two tablespoons of the puree, the hamburger and finish with the mint jelly to taste . This recipe from the Viajando no hamburger Brazilian project was created in Campo Alegrete-SC, considered the sheep capital of Santa Catarina. The city is also a major producer of baroa potato. . Watch the video on the channel Viajante no hamburger Brasileiro on YouTube!
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