The Unreal: A Meal.

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Lemon and lavender lamb burger, smoked garlic cheddar, curried-grapefruit marmalade aioli, spiced tomato jam, pickled watermelon radishes, topped with a fried egg and baby greens all on a toasted homemade gluten free bun. All local, all organic. Magical. Everyone who takes a bite goes on a journey, we cannot say where we go. But when we return from the Land of the Unreal, we all have undergone a magnificent change. Caution: this burger is not for the faint of heart.

This recipe serves two.

INGREDIENTS

The gluten free bun recipe we used can be found here. We actually got 11 buns out of the recipe, even though it says it will yield 6 to 8.

For the lamb patty:

  • 12 ounces of ground lamb
  • 2 cloves garlic, minced
  • 2 tablespoons lavender, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon sea or kosher salt
  • 1/2 teaspoon black pepper
  • 1 egg

For the spiced tomato jam:

  • 1/2 a pint of grape tomatoes, quartered
  • 2 tablespoons light brown sugar
  • 1 teaspoon lemon juice
  • 1 tablespoon mulling spices, whole or ground
  • 1/4 teaspoon black pepper
  • 1 teaspoon sea or kosher salt
  • 1/2 cup water

For the curried-grapefruit marmalade aioli:

  • 1 egg yolk
  • EVOO
  • 2 cloves garlic, minced
  • 2 teaspoons yellow curry powder
  • 2 tablespoons grapefruit marmalade (recipe here)
  • a generous splash of lemon juice
  • sea or kosher salt and black pepper to taste

Toppings:

  • pickled watermelon radishes
  • smoked garlic cheddar cheese
  • 2 eggs, fried
  • baby greens

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INSTRUCTIONS

1. Begin by preparing the spiced tomato jam. In a small sauce pot over high heat, combine all ingredients. Bring to a boil, reduce heat to medium, and allow to cook until thickened and no extra liquid remains. (Also, if you are using whole spices, make sure you remove all the mulling spices – they are NOT edible.)

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2. Combine all burger ingredients in a medium sized mixing bowl. Thoroughly mix together and then form into two equally sized patties. Reserve for cookin’.

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3. Make the aioli. Begin by putting the yolk and the garlic in a food processor (an immersion blender, or a bowl, will also work for this if you do not have a food processor). Pulse a few times and begin slowly adding in the olive oil while the processor is running until emulsified. If you are using a bowl, you need to whisk constantly and quickly while drizzling in the oil to properly emulsify the mixture. The amount of oil you need will depend on how much aioli you would like to make. Once finished, mix in all other ingredients until thoroughly combined. Adjust to taste.

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4. Now is the time to fry your eggs and your bürgairs. Salt and pepper the patties on the side facing up, and fry them face down. Salt and pepper the other side before flipping. While we (M) forgot to take a picture, be sure to sprinkle your cheese on top of the patties while they are grilling. This allows the cheese to become ooey gooey and even more delicious.

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5. Finally, build the magic. (Yes we can!) Start with your toasted bottom bun. Spread a thick layer of the aioli on. Add a few pickled watermelon radishes. Stack the expertly grilled lamb burger on next. Ever so gently place your fried egg on top. Spoon on the sweet spiced tomato jam. Balance as many baby greens on top as possible. Take a quick moment to admire your architecture before demolishing this heartbreaking, mouthwatering, life-changing masterpiece.

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Bisous,

L&M

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