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Saul’s Signature Burgers – by Chef Melissa Mayo

This is masterminded by my husband Saul. He is in charge of the grill and in my opinion this is the best burger on the planet. Using ground lamb to make the…

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Saul’s Signature Burgers

  • Author: Melissa Mayo

Ingredients

Scale
  • 2 lb/1 Kg of Ground Lamb (you can use ground beef or turkey instead)
  • Coarse Salt & Black Pepper
  • BBQ/Grilling spice
  • 1 pineapple cut in ¼ inch thick rings
  • 1 red onion cut into 3 circles (1/2 inch thick)
  • 4 hamburger buns
  • Swiss cheese (optional)
  • Sambal chilli paste / Peri Peri / Hot Sauce
  • Butter Lettuce
  • 4 sweet potatoes/yams

Instructions

Slice the pineapple into rings ¼ inch thick. Slice one red onion into 3 rings (1/2 inch thick). Cook the sweet potatoes in the microwave (on the potato setting) and cut them in half.

Take the meat and separate it into 4 pieces. Form a ball with each piece and press into a patty (don’t pack the meat too tightly). Slightly depress the center of each patty so meat will cook evenly. Season with salt, pepper & BBQ spice.

Heat the grill to 400 F/200 C

Place the onions on the grill 5 minutes ahead of the meat and pineapple.

Add lamb patties to the grill and surround with pineapple slices. After 5 minutes flip the burgers, onions, and pineapple. Cook for another 5 minutes. Take the meat pineapple and onions off the grill and allow the meat to rest on a separate plate.

Add the sweet potatoes and buns to the grill (cut side down). Cook for 30 seconds to warm the bun and get grill lines on the potatoes.

Assembly

Place the bun on the plate, top with the patty, a slice of Swiss cheese (optional), and a slice of grilled pineapple. Add a few leaves of butter lettuce, some caramelized onion rings, and some sambal chili paste. Top with the bun and enjoy!!! Serve alongside a green salad and some sweet potatoes.

SERVES 4

Notes

Each burger uses 1/2 lb of meat so for 8 burgers use 4 lbs of ground lamb/beef/turkey

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I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

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