Georgia Burger
4 servings
260 minutes
The Georgia burger is a true culinary masterpiece that combines depth of flavors and aromas. The base is tender, slow-cooked lamb meat infused with spices, white wine, and chicken broth. After long roasting, it becomes soft, rich, and literally melts in your mouth. The dish's spiciness and freshness come from a sauce made of tomatoes, garlic, and Tabasco, while cilantro and parsley add spicy notes. Harmony of textures is achieved through fresh salad, crispy red onion, and pumpkin seeds. The burger is served on a soft, slightly toasted bun, making it an ideal choice for gourmets who appreciate rich, layered flavors. The Georgia burger is not just a hearty dish but a true gastronomic journey capable of winning the heart of every connoisseur of exquisite burgers.
1
Marinate the meat: rub the lamb with salt and pepper, and a crushed garlic clove. Drizzle with a teaspoon of vinegar. Marinate the meat for 3-4 hours.
- Lamb loin: 600 g
- Garlic: 2 heads
- Salt: to taste
- Ground black pepper: to taste
- Chicken broth: 100 ml
2
Cut the meat into 5-6 pieces and place it in a tray with high sides. Add half a kilogram of coarsely chopped onions and carrots. Add stems of cilantro and parsley, and a whole head of garlic. Pour white wine and chicken broth over the meat, then knead the meat by hand to release the onion's juice and break the herbs. Bake covered with foil at 130 degrees for 3-4 hours.
- Lamb loin: 600 g
- Onion: 600 g
- Carrot: 500 g
- Coriander: 1 bunch
- Parsley: 1 bunch
- Garlic: 2 heads
- Dry white wine: 100 ml
- Chicken broth: 100 ml
3
After baking, shred the meat by hand into fibers. Mash the tomatoes in their own juice, add 3 cloves of finely chopped garlic, 100 g of finely chopped onion, cilantro leaves, chili pepper, Tabasco, salt and black pepper. Mix and let the sauce sit for 10 minutes.
- Tomatoes in their own juice: 300 g
- Garlic: 2 heads
- Onion: 600 g
- Coriander: 1 bunch
- Chili pepper: to taste
- TABASCO®: to taste
- Salt: to taste
- Ground black pepper: to taste
4
At this time, heat oil in a saucepan, add the lamb meat, and pour over the sauce and fat from the roasting tray. Then add tomato sauce to this mixture, bring to a boil, and remove from heat. Stir again. Let it sit for a few minutes.
- Lamb loin: 600 g
- Tomatoes in their own juice: 300 g
5
Heat 4 buns and cut them. Spread half a tablespoon of tomato sauce on the top and bottom parts of the buns. Add fresh salad, red onion, and thinly sliced tomatoes. Top with slow-cooked lamb meat, cilantro, and sprinkle with pumpkin seeds. Close each burger with the other half of the bun.
- Bun: 4 pieces
- Tomatoes in their own juice: 300 g
- Green salad: 6 pieces
- Tomatoes: 8 pieces
- Lamb loin: 600 g
- Coriander: 1 bunch
- Peeled pumpkin seeds: 20 g