Lamb Cheeseburgers with Crispy Curry Smashed Potatoes
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings (4 burgers plus 1 cup remoulade)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1386
- Total Fat
- 86 g
- Saturated Fat
- 28 g
- Carbohydrates
- 115 g
- Dietary Fiber
- 14 g
- Sugar
- 7 g
- Protein
- 42 g
- Cholesterol
- 136 mg
- Sodium
- 1868 mg
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings (4 burgers plus 1 cup remoulade)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1386
- Total Fat
- 86 g
- Saturated Fat
- 28 g
- Carbohydrates
- 115 g
- Dietary Fiber
- 14 g
- Sugar
- 7 g
- Protein
- 42 g
- Cholesterol
- 136 mg
- Sodium
- 1868 mg
Ingredients
Green Olive Remoulade:
Crispy Curry Smashed Potatoes:
Lamb Cheeseburgers:
Directions
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- For the green olive remoulade: Place all the ingredients, except for the salt, in a food processor and process until evenly combined with a slightly coarse but creamy consistency. Season with salt. It’s important to season with salt at the end because the salt content of olives can vary. Store the remoulade in an airtight container in the refrigerator until ready to serve, for up to 1 week.
- For the potatoes: Microwave the potatoes on high on a microwave-safe plate until a paring knife goes through the potato with no resistance, about 6 minutes. If your potatoes vary in size, then microwave at 2 minute increments, checking for doneness after each increment. Let cool slightly.
- Combine the butter and curry in a small microwave-safe bowl and microwave until the butter is melted, about 30 seconds. Set aside.
- Place the slightly cooled potatoes on a cutting board and gently and evenly press down on each one with a metal spatula or other flat kitchen utensil until barely flattened or smashed but still holding its shape.
- Heat a large skillet over medium-low heat. Brush the curry butter over one side of the potatoes then place them butter-side down in the skillet. Brush the other side of the potatoes with the curry butter and cook until golden brown and crispy, about 3 minutes per side. Remove the potatoes to a plate and season with salt. Wipe out the skillet.
- For the lamb cheeseburgers: Form the lamb into 4 patties. Set aside.
- Combine all the spices with the 2 teaspoons salt in a small bowl. Season both sides of the patties with the spice blend.
- Heat the vegetable oil in the large skillet over medium heat until hot and just beginning to smoke. Add the lamb patties and cook 3 minutes on the first side. Flip, top each patty with 1 slice of cheese and cook until medium, about 3 minutes.
- Meanwhile, toss the arugula with the olive oil and a sprinkle of salt in a medium bowl until evenly combined. Set aside.
- Spread about 1 tablespoon of the remoulade on the split side of each bun (2 tablespoons total per bun). Place the lamb patties on the bottom buns, top with the dressed arugula, then close the burgers. Serve the burgers alongside the crispy curry smashed potatoes with ketchup or the remaining remoulade, for dipping.
Cook’s Note
I prefer olives that are jarred or from the deli over canned olives because they tend to have less water content and, therefore, will result in a creamier remoulade. Of course, if all you can find are canned olives, they will work.
