When I was at the Denver Burger Battle my favorite burger was the Argyll Pub Burger. It was just such an amazing burger that I decided to try and recreate it from the list of ingredients and my taste of the burger at the burger battle.

The Argyll Pub Burger

The meat in this burger is a mix of ground chuck and lamb sirloin in a 80%-20% ratio. If you have issues eating lamb, substitute it with beef sirloin.

This burger is a little complicated to make but stay with me and you’ll end up with the most amazing burger.

You will need to prepare the tomato jam in advance. I am cooking the burger Sous-Vide.

Serves 4

Ingredients

1.25 lbs of ground chuck
1/3 lbs of lamb sirloin (or beef sirloin)
Spicy tomato Jam
1 small carrot, shredded
1 Tbsp minced fresh ginger
2 Tbsp olive oil
1 Camembert cheese, sliced
1 large onion, sliced
Baby spring mix
Oil
4 potato rolls

Instructions

• Mix carrots and ginger with oil into a aioli. Set aside.
• Cook onions in non-stick pan with oil on low heat until soft. The onions are not supposed to brown. Set aside and keep warm.
• Mix chuck and sirloin
• Shape 4 patties
• I cook the burgers Sous-Vide at 125F degrees. If you do this, vacuum pack, set oven and submerge the patties in water oven for at least 1 hour, no more than 4 hours. If not, skip this step
• In a heavy cast iron pan over medium-high heat cook burgers 3 minutes on each side. Once you turn burgers place 2 slices of Camembert cheese on each burger and continue to cook until burgers are medium or preferred doneness
• If you cooked the burgers Sous-Vide, heat the pan to high heat and when pan is super hot sear the burgers for 45 seconds on each side
• Heat oven or toaster. Toast buns until lightly brown
• Now assemble the burgers. Smear bottom bun with the carrot-ginger aioli
• Place a hand full of baby spring mix on top. Now top with patties with cheese
• Top with soft onions
• Smear top bun with tomato jam and place on top of burger

Serve immediately. Enjoy!