burger-thursday-badge
favourite

A.I. Designed Lamb Burgers

Lamb Burgers with Mushroom Paste, Salsa, and Bacon

2

Serves

45 mins

Prep Time

15 mins

Cook Time

Flav the A.I. Chef

Recipe author

Flav the A.I. Chef

Ever wondered what a lamb burger designed by artificial intelligence (A.I.) would taste like?

We used an A.I. tool, affectionately known as 'Flav', to come up with unique (and delicious) ingredient pairing for burgers, which were then sense-checked by chefs.

Using Flav, new ways of flavour matching that would complement each other if eaten together were discovered. Flav also helped to bring a unique New Zealand dimension to possible flavour combinations by incorporating native plants/ingredients.

The result was a Lamb Burger with Mushroom Paste, Salsa, and Bacon!

Rate this recipe

Share

tag

Burger,

Special Occasion & Entertaining,

Lamb,

Mince,

Ingredients

Burger Patties

arrow

180g Quality Mark lamb mince

arrow

20g Veal liver

arrow

1g sea celery

dehydrated

arrow

3g sea celery

fresh

arrow

10g button mushrooms

arrow

0.5g kawakawa

leaves

arrow

0.5g toasted seaweed

undera

arrow

3g salt

arrow

0.4g black pepper

arrow

2g sugar

arrow

1g panko crumbs

Mushroom

arrow

100g button mushrooms

arrow

18g butter

arrow

20g onion

white

arrow

3g salt

arrow

2g black pepper

Citrus Salsa

arrow

5g grapefruit

zest

arrow

5g orange zest

arrow

120g red onion

arrow

40g sea celery

fresh

arrow

45g olive oil

arrow

150g tomatoes

fresh

arrow

5g salt

arrow

20g sherry vinegar

arrow

3g sugar

arrow

15g orange juice

Burger Assembly

arrow

camembert cheese

arrow

2 burger buns

arrow

slice of bacon

slices

Method

For the Meat Patties

Mushroom Paste

Salsa

To Assemble Burger

1

Place the lamb mince into the grinder and grind through using the 5mm plate, then repeat using a 3mm plate.

2

Place veal liver into the grinder and grind through using a 1mm plate.

3

Dehydrate the sea celery and seaweed then blend together.

4

Chop Kawakawa leaves finely.

5

Mix all of the above ingredients together for five minutes with the rest of patty ingredients, then place into an airtight container and store in the fridge for 24 hours.

clock

Start Timer

6

After 24 hours mix again for 4 minutes.

clock

Start Timer

7

Divide the mixture into two even portions of 100g each and place each portion under a large piece of cling film. Roll out two patties.

8

Remove cling film and place a slice of Camembert on each patty. Fold one half of the patty over the top of the camembert so that the cheese is in the centre of your meat patty.

9

Cook the patties to medium rare.

Related recipes

Back to all recipes

quick-view
favourite

10 mins prep |

40 mins cook

Ultimate Spaghetti Bolognese with Ciabatta Crumb

quick-view
favourite

15 mins prep |

15 mins cook

Beef Stroganoff

quick-view
favourite

10 mins prep |

30 mins cook

Lamb Steaks with Chilli Pesto and Roasted Vegetables

quick-view
favourite

15 mins prep |

12 mins cook

Te Tino Hamupeka MÄ«ti Kau