Share
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!
Did you like this recipe?
You may also like
Steak with onions
By
frying pan snack
BANOFFEE IN THE CUP
low carb plum cake
