Pulled Lamb Mini Burgers
recipe

A delicate and flavorful pulled lamb served between mini buns, paired with pickled red onion and aioli. Perfect for festive gatherings or casual get-togethers.
Preparation Time: 4-5 hours
Serving Size: 15 mini burgers

Ingredients:

Pulled Lamb:
- 700 g lamb shoulder
- 3 tbsp olive oil
- 2 tbsp honey
- 1 tsp salt
- 1 tsp oregano
- 0.5 tsp cumin
- Chili to taste
- 4 garlic cloves
Pickled Red Onion:
- 2 red onions
- 4 tbsp white wine vinegar
- 2 tbsp sugar
- 0.5 tsp salt
- 2 tbsp oil
Mini Buns:
- 0.5 block of yeast
- 2.5 dl warm whole milk
- 3 tbsp sugar
- 1 tsp salt
- 50 g melted butter
- About 6 dl flour
For Assembly:
- Aioli
- Fresh mint leaves

Instructions:

1. Prepare the pulled lamb: Mix the marinade with olive oil, honey, salt, oregano, cumin, chili, and crushed garlic. Cut the lamb shoulder into pieces and place them in a Dutch oven. Add the marinade and mix well.
2. Cook the meat: Cover the pot with a lid and bake in a 120°C (248°F) oven for 3-4 hours. After about three hours, remove the pot from the oven and shred the meat with a fork. Leave the juices in the pot and return the shredded meat to the oven for another hour.
3. Make the pickled red onion: Slice the red onions into thin rings. In a saucepan, bring white wine vinegar, sugar, and salt to a boil. Add the red onions and simmer for about 1-2 minutes. Remove from heat, add oil, and let cool in the refrigerator.
4. Prepare the mini buns: Dissolve the yeast in warm milk. Add sugar, salt, and melted butter. Gradually mix in flour and knead for about 6 dl of flour. Allow the dough to rise for about 2 hours.
5. Shape the buns: Form the dough into about 15 small buns. Bake in a 200°C (392°F) oven for 10-15 minutes until golden brown.
6. Assemble the mini burgers: Spread aioli on the buns, add pulled lamb, pickled red onions, and fresh mint leaves.
Nutritional Information (per burger):
Calories: 210 kcal
Protein: 12 g
Carbohydrates: 22 g
Fat: 8 g
Fiber: 1 g

Reviews: 4.58 (1851 reviews) ★★★★★ share