During the pandemic, Americans began to explore new culinary ingredients, leading to a surge in lamb sales that reached the highest level in 30 years. This trend showcased an increased interest in lamb, even as sales have since declined.
Chef Wissam Baki emphasizes that for lamb burgers, it’s crucial not to overmix the meat, as this can lead to a dense and less juicy texture. Gently mixing by hand is key to achieving the right consistency.
Mixing releases myosin, which affects the meat's texture; overmixing results in a burger that feels like a pâté, thus losing the tender, juicy profile that is characteristic of a well-made lamb burger.
Baki suggests that if you’re new to cooking with lamb, starting with lamb burgers is a great choice. The tenderness of lamb can be leveraged when shaped carefully into patties.
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