Thank you to rising culinary star, Chef Anthony Jacquet, executive chef of the Whisper Lounge in L.A. for this recipe of grilled Australian lamb burger with brie cheese, cranberry compote, and roasted jalapeno aioli.
The recipe, originally conceived for fine dining establishments, won Chef Anthony a trip to Sydney, Australia after winning the “Make Australian Lamb America’s New Favorite Burger” contest, sponsored by Plate Magazine and Meat & Livestock Australia.
Recipe: Grilled Australian Lamb Burger with Brie Cheese, Cranberry Compote & Roasted Jalapeno Aioli
Ingredients (Serves 4):
2 lbs ground Australian Lamb (Blogger’s note: or any ground lamb)
2 shallots, minced
1 jalapeno, minced
1 tsp rosemary, chopped
1 tsp thyme, chopped
1 tbsp kosher salt
1 tsp ground black pepper
1 bag fresh cranberries (Blogger’s note: I wonder how difficult it is to find fresh cranberries in July?)
½ cup dried cranberries
½ cup pinot noir
½ cup red wine vinegar
½ cup riesling wine (Blogger’s note: If you don’t have two different wines open, use one or the other)
1 cup sugar
zest of 2 orange
5 sprigs of thyme
2 tsp pink peppercorns
1 chili de arbol
1 fresh bay leaf
1 vanilla bean, split lengthwise
pinch of salt
Roasted Jalapeno Aioli
1 egg yolk
1 tsp garlic, minced
2 jalapeno, roasted, peeled, rough chopped
2 tbsp cilantro, chopped
½ cup olive oil
1 cup canola oil
to taste salt and white pepper
4 brioche burger buns, cut in half
8 3-inch x 1/4-inch slices of brie cheese
2 cups wild arugula
Heat your grill.
First make patties. Mix ground lamb with shallots, jalapeno, herbs, salt, and pepper. Mix well and weigh into 8 oz balls. Use the top of a 3 lb spice container and form the patty into a round. Be careful not to pack too tightly. They should be about an inch thick. Set aside.
To make the compote, heat a medium sauce pot over medium heat. Add all ingredients and bring to boil. Let simmer for 30 minutes until cranberries have burst open and mixture thickens to a jam-like consistency. Set aside.
To make the aioli, place eggs in food processor. Add garlic, jalapeno, lemon juice and cilantro and start machine. As the blade is twirling, slowly incorporate the olive oil and canola oil, until the emulsification occurs. Season with salt and white pepper. The mixture should be of a mayonnaise consistency. If it is too thick, thin with a little water a teaspoon at a time. Set aside.
To prepare burgers, place patties on hot grill. Cook for 2 minutes and then turn a quarter turn and cook for another 2 minutes. Flip burger and cook another 2 minutes. Turn a quarter turn and cook another 2 minutes. Add brie cheese and cover with a stainless steel mixing bowl for another minute. Pull burgers off of grill and let rest. They should be medium rare.
Meanwhile, place buns on grill to toast for a minute. Place aioli on both sides of bun. Add arugula to bottoms of the bun, followed by the burger patties and brie cheese, top with cranberry compote and top with other side of bun. Serve immediately.
Blogger’s note: This recipe looks divine but I fear not being able to find fresh cranberries in July. Otherwise, you might be able to find a good quality store bought cranberry compote on the shelves of your favorite upscale market. If not cranberry, maybe plum compote or apricot compote. I think those flavors would be equally complementary to the lamb and aioli. As for the wine, what about a Chilean Cabernet or Australian Shiraz?
Chef Anthony Jacquet is always pushing himself to learn more and make each dish better than the last. A graduate from San Diego State University and the California Culinary Academy, Chef Jacquet discovered his love of food while cooking for friends in college. It was then that he discovered the satisfaction involved with seeing the happiness and sense of community when good food is on the table—the same satisfaction that continues to propel him today.