Table of Contents
Mini burgers with lamb fillet
It is a Christian tradition that lamb is eaten at Easter. If you don’t want to prepare an elaborate roast, but still don’t want to do without the tender meat, you can try our mini burgers with lamb fillet.
240 minutes
50 minutes
Finger food, meat dishes
Easter
ingredients
for 16 servings
- 100 ml carrot juice
- 1⁄2 cube of fresh yeast (21 g)
- 1 No.
- 250 g Dinkelmehl (Type 630)
- 2 tbsp sugar
- salt
- 40g softened butter
- 1⁄4 TL Oregano, gerebelt
- 6 small onions
- 4 tbsp olive oil
- 200 ml dry white wine (e.g. Chablis)
- pepper from the grinder
- Some lettuce leaves
- 80 g Pecorino
- that. 400 g sailor Lammfilets
- 250 g paprika cream cheese
- Also: flour to work with
preparation
- Heat the carrot juice, crumble in the yeast and dissolve. Separate the egg. Knead the yeast mixture, flour, 1 tbsp sugar, 1⁄2 tsp salt, butter and the egg yolk well, cover and leave to rise in a warm place for approx. 1 hour.
- Knead the dough, divide into 16 portions, shape into mini burger buns, place on the baking tray lined with baking paper, leave to rise for a further 20 minutes. Preheat the oven to 200°C. Brush the dough pieces with egg white, sprinkle with oregano and bake in the oven for 10-15 minutes. Let the buns cool on a wire rack.
- Peel the onions, cut into rings and fry in 2 tablespoons of heated oil until golden brown. Sprinkle with the remaining sugar and lightly caramelize. Pour in the wine, bring to the boil, reduce almost completely, season with salt and pepper.
- Wash lettuce leaves and pat dry. Slice the cheese thinly. Fry the lamb fillets in the remaining heated oil. Cut the mini rolls open and spread cream cheese on both sides. Slice the lamb fillets diagonally. Top the rolls with lettuce, lamb fillets, onions and cheese, secure with decorative skewers if necessary and serve.
Energy and nutritional information for the recipe
| pro Portion | |
|---|---|
| energy | 879 kJ 210 kcal |
| fat | 11.0 g |
| carbohydrates | 14.0 g |
| protein | 11.0 g |
