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Lemon Orange Burger & Portobello buns

Course Main Course, Snack
Cuisine American
Servings 5

Ingredients

  • 1 kg minced meat 500 gr. veal, 500 gr. pork shoulder

Lemon Orange Burger spice mix

  • 2 tsp lemon pepper
  • 2 tsp paprika powder
  • 1 tsp orange salt
  • 2 tsp salt
  • 1 tsp sage
  • 1 tsp fresh cilantro
  • 1,5 tsp fennel seeds
  • 0.5 tsp chili powder
  • 0.5 tsp nutmeg
  • 0.5 tsp lavas or 1 tsp. celery

Bacon Bourbon version

  • 7 buns
  • arugola at taste
  • Bacon Bourbon BBQ sauce at taste
  • fried onions at taste

Portobello bun version

  • 14 portobello mushrooms for 7 burgers! You can freeze some of the patties too
  • 7 tsp. fish sauce
  • salt at taste
  • pepper at taste
  • 2 tomatoes
  • arugola at taste
  • Peri Peri lemon burger sauce at taste
  • fried onions at taste
  • 7 slices Cheddar cheese

Peri Peri lemon Burger sauce

  • 1 Tbsp. Peri Peri lemon and herbs Link in summary
  • 2 Tbsp. Mayonnaise

Instructions

Making the lemon orange burger patties

  • To work easy and efficient start by cutting the meat in dices from about 2cm. each and freeze them for an hour. Doing this you will notice the meat will be easier to proces in your meat grinder. 
  • While the meat is freezing you can mix all spices for the burger. Orange salt and lemon pepper (buy here) might hard to find but they are easy to replace by salt and lemon zest in this recipe. It's easy to make (read on)
  • After an hour the meat will have a firm texture. Grind it with the large blade of your meat grinder (8mm). Burger purists need to stop here but I like to grind it for a second time with the medium screen (4.5 mm) for a firmer texture.
  • Mix the spices with the minced meat and knead for about 5 minutes until the meat begins to feel sticky. (note: this is a cold job) (to obtain lemon salt look at the instructions below)
  • Form meatballs from about 150 gr. each and put them in your burger press. I use one like this. They don't cost much but do a great job! 
  • Once the patties are formed you put them in the fridge for another hour to firm up. Meanwhile you can start your BBQ for cooking above direct heat at medium temperature (180°C/350°F)
  • Grill your burgers until your reach an internal temperature of 74°C/165°F. It will take about 5-7 minutes on each side. 

Citrus salt

  • Clean the citrus fruit of your taste (orange, lemon, lime, ...) thouroughly. Remove the zest with a thin peeler and make sure your zest doesn't contain pieces of white zest (the bitter part wil ruin the taste).
  • Spread the zest over a baking tray and pat them dry with a paper towel.
  • Dry the zest in your oven or BBQ at a temperature of 80°C/176°F for about two hours (or more) until it's crispy. 
  • Crush the crispy dried zest and add 1 tsp. to 85 gr. (4.5 tbsp.) of salt. You can also add it to pepper or mix them through. 

First version: Portobello buns and peri peri lemon sauce

  • Clean your portobello buns and sprinkle them with fish sauce, salt and pepper. 
  • Grill the portobello until they are getting soft and have nice grillmarks on the bold side. Add some cheddar cheese until it's molten
  • Mix two parts of mayonnaise with  part of peri peri lemon sauce. 
  • Compose your delicious burger with ingredients at taste: tomato, arugola, sauce and fried onions. 

Second version: Bacon Bourbon version

  • For these burgers you make the Bacon Bourbon BBQ sauce (or ask a friend to get you some). 
  • While the burgers are grilling add some of the sauce before flipping the burgers in the middle of your grilling session. This way the sauce gets the chance to caramelize. 
  • Compose your burger by adding arugola and tomato to the burger and sprinkle some fried onions on top. Some pickled vegetables would do excellent with this version too!