The Best Lamb Burger I’ve Ever Made | Country Life Vlog

Mix and knead all of the bun ingredients by hand, mixer, or bread machine to make a soft, smooth dough. Depending on the moisture in the room, you can adjust the water volume as needed. Divide the dough into three pieces. Place them in a lightly greased cast iron pan. Cover the dough and let it rise until it's nearly doubled in bulk, about 1 to 2 hours. Brush the buns with egg wash. Sprinkle buns with the seeds of your choice. Bake the buns for 15 to 18 minutes, until golden. Cool the buns.

Add the ground lamb (or meat of your choice) to a mixing bowl. Season with kosher salt and pepper. Add paprika, and mix until everything is well combined.

Divide the meat mixture into 3 equal balls. Using both hands, work meat into smooth spheres, then lightly press to form into patties.

Lightly oil a large skillet and arrange the burger patties on top. Cook for 4 to 5 minutes on each side until brown. Allow the burger patties to rest for 5 to 10 minutes before serving.

Add 1/3 cup of oil on a large skillet, pan fry the potato wedges and cook for 5 minutes or until golden brown on one side. Flip to the other side and cook another 5 minutes or until golden brown. Drain the oil. Season with salt, pepper, and paprika.

Lightly oil a large skillet and cook the onion rings and tomato slices for 2-3 minutes on eash side. Slice the buns in half, horizontally. Place the sliced buns on the skillet until lightly golden brown.

Add the cheese on top of the burger patties until melted. Allow the burger patties to rest for 5 to 10 minutes before serving.

Assemble the burgers and serve with potatoes wedges. Enjoy!