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Kosher Premium Blend Lamb and Beef Steakhouse Burger

By: Chef Erica
Prairie Street Prime Resident Chef

Chef Erica grills up Kosher Premium Blend Lamb and Beef Steakhouse Burgers with Garlic Mayo and Steak Fries featuring Prairie Street Prime’s Kosher Premium Ground Beef and Lamb Blends.

Chef Erica takes steakhouse burgers to a new level using a lamb and beef blends and making fresh roasted garlic mayo. She demonstrates all the tricks of the trade in making a perfect burger.

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MAKE THIS RECIPE
STEP-BY-STEP

INGREDIENTS
YOU’LL NEED -

1 lb or 16 oz Prairie Street Prime ground lamb

1 lb or 16 oz Prairie Street Prime ground beef

1 whole bulb of garlic

1 cup of mayo

2 Idaho or Yukon gold potatoes

4 brioche or potato buns

1 tomato

2 leaves of romaine lettuce

1 cup olive oil

Kosher Salt

Pepper

1/4 cup Chopped Parsley

To Prepare Your Kosher Premium Blend Lamb and Beef Steakhouse preheat your oven to 400F.
Slice the top of the head of garlic exposing some cloves, drizzle with olive oil, wrap in tin foil and put in oven for 30 minutes. When the garlic is soft and brown squeeze it into a cup of mayonnaise, mix, add a pinch of pepper and a sprinkle of parsley. Set aside.
Cut potatoes into thin wedges, drizzle olive oil on a sheet pan, place fries on sheet pan and coat with oil, sprinkle with salt. Put into oven for 30 minutes.
Separate beef and lamb into 4 separate portions each, combine equal parts lamb and beef, season with salt and pepper, gently form into patties and make an indent in the center. Make into smaller patties if preferred.
Heat the pan or grill until the surface is hot, season the top of the burger and place on grill. Wait until the meat browns and cook halfway up and flip the Do not press down. Cook to an internal temperature of 160F.
Take burgers off the heat and let rest.
Now place the garlic mayo on one side of the bun, add patty and dress with lettuce tomato and add garlic mayo. Add fries to the plate and enjoy.
Bon appetit!

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