This week was my kind of week. Food week! What a great excuse to enjoy succulent treats all week long. Seriously. Between working at Crumbs & Doilies and cooking at home with JB we’ve been really naughty when it comes to food. And to finish off such delicious week, we headed to Westfield where London cooking school L’Atelier des chefs was holding free cooking classes! I signed us up for spicy lamb burgers and here’s the beautiful result!
(recipe will be at the end of the post)
We arrived in the Atrinium and headed to the cooking stations where we were handed aprons.
We met the chef who was going to be our teacher and he explained how we were going to prepare the food. Sliders of Lamb burger mix, cucumber yoghurt sauce and quick parsnip pickles tinted with beetroot juice. The sound of it already had my mouth watering.
We got started.
We prepared a paste with coriander (cilantro) stems, olive oil and shallot, blitzed which we added to the lamb mince with harrissa paste, cumin salt and pepper. (I couldn’t take much photos then as my hands were busy mixing the burger mix with gloves :P)
Then some sort of tzatziki: Greek yoghurt, cumin, chopped cucumber (seeds removed).
For the parsnip pickles, we sliced the parnsips julienne, and sliced the beetroot using a mandolin.
We moved to the stoves to toast some mini brioche buns. They were the cutest things ever. I think I prefer sliders over burgers, just because they’re cuter and it’s easier to control how much you’re eating I guess.
We cooked the mini patties in a piping hot frying pan with more olive oil (a little too much oil to my taste – there was oil in the spice paste and the lamb mince was very very fatty). Very crowded pan, with angry oil occasionally splashing.
But it was all worth it when assembling time came.
Simple as that.
A high table was set for us to enjoy our work and it was some serious delicious lunch. AND it was free!
We were given recipe cards so I thought I would share with you.
Spiced lamb burgers with a cucumber yoghurt.
Serves 6. Prep time 15min. Cooking time 10min.
Ingredients for the burgers:
750g minced lamb
3 pinces Maldon salt
3 turns freshly ground black pepper.
10g (more like 20g if you want it nicely spicy) Harissa
1tsp ground cumin
1 garlic clove
1/4 bunch fresh coriander
50mL sunflower oil
Place the lamb mince in a large bowl along with the harissa, cumin, ground coriander, salt and pepper. Finely dice the garlic and the shallot. Roughly cop the coriander and mix all the ingredients together (or blitz in a food processor for a more flavourful paste). Form small patties and set aside ready to cook.
Ingredients for the sauce:
1 Greek yoghurt
1/4 bunch fresh mint
1 tsp ground cumin
3 pinches Maldon salt
3 turns freshly ground black pepper
Remove the leaves of the mint from the stalk and discard the stalks. Finely shred the mint leaves. Cut the lemons in half and squeeze the juice into the yoghurt. Peel the cucumber and cut it in half lengthways. Once cut, scoop the seeds out and discard them. Cit the cucumber into small cites. Mix the cucumber, mint, salt, pepper and the spices with the yoghurt and mix well.
Ingredients for the garnishes:
200mL white wine vinegar
100g caster sugar
1 green chilli
1 raw red beetroot
3 pinched Maldon salt
18 mini burger buns
Peel the turnips and cut them into match stick sized batons. Wash the beetroot and cut it in half. Cut the chilli in half. Cut each half into three pieces so you are left with 6 thin, long batons. Mix the water, salt, sugar, and the vinegar in a sauce pan and bring it up to the boil. Once boiling, add the turnips and the chillies and remove from the heat then add the beetroot. Allow the mixture to completely cool and allow the turnips to absorb the colour from the beetroot. The turnips should turn pink. When the turnips and the chillies are cool, remove them from the liquid.
To serve: Heat a frying pan and when hot, add the sunflower oil followed by the burgers. Cook the burgers for 2 minutes on each side. When the burgers are cooked, place them into the burger buns and top with the yoghurt and finish with the pickled turnips and a few strands of chillies depending on your heat tolerance (add some coriander leaves as well, makes a huge difference in flavour).
We were given promo codes for cooking lessons at L’Atelier des chefs: 25% off until October I think so I thought I’d share in case some of you fancy learning how to make fresh pasta, macarons and so many other things: WESTFIELD2
Their website is really worth checking out here as they have some really interesting deals!
Hope you give these sliders a try!!