Kimono lamb burger
1 pound Australian lamb, ground
1 green onion, chopped
2 garlic cloves, medium, minced
¼ teaspoon ginger, minced
2 teaspoons soy sauce
½ teaspoon rice wine vinegar
Salt, as needed
¼ teaspoon freshly ground black pepper
5 wide strips of nori, toasted
4 ounces yam, cut into fine julienne
Oil, as needed
Butter, as needed
5 hamburger buns
5 ounces sweet chili sauce, prepared
2 ounces mung bean sprouts
4 ¼ ounces watercress
Combine lamb with green onion, garlic, ginger, soy sauce, vinegar, salt and pepper. Form into 5 patties, wrap in nori strips and reserve, refrigerated.
Fry yam in oil until crispy. Drain on paper towels. Butter buns and toast on grill. Grill burgers until medium, about 3 to 4 minutes per side.
To Serve: Place burger on bun and top with sweet chili sauce, fried yam, mung bean sprouts and watercress. Finish with top bun and serve.
Submitted by: Chef Jeff Hamblin, Brigham Young University, Idaho Culinary Arts, Rexburg, Idaho