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 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.
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
4 potato rolls
- 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!