Try Next Level Chef’s Pilar Gaines Asian Lamb Burger recipe
A twist on a classic! Next level chef star Pilar Gaines shares her unique take on a good old hamburger.
“I love lamb, so I paired my favorite protein with my favorite flavors,” the 38-year-old chef says exclusively Us weekly their signature Asian lamb burger, which has become one of their staples. “It’s juicy and full of Asian flavors.”
Gaines’ take on the barbecue staple uses lamb rather than the traditional use of beef. The caterer uses soy sauce, sambal and ginger puree to give the meat its distinctive flavor. She pairs the patty with a jalapeño and cilantro slaw for a fusion platter. Gaines raves that you and your team will “love all the layers in every bite!”
Before it comes to the last two Next level chef In May, the Michigan native worked as a sushi chef for Wolfgang Puck Catering. During her time with the company, Gaines has mentored Hollywood’s biggest stars at the industry’s biggest events including the Emmys, Oscars, Governor’s Ball, NFL events and more.
Keep scrolling for the recipe for Gaines’ Signature Asian Lamb Burger:
Pilar Gaines’ Signature Asian Lamb Burger
For 4 people
For the burgers:
1 pound ground lamb
1 spring onion, sliced (white tips only)
1 dash of soy sauce
1 tbsp sambal
1 tbsp ginger puree
4 brioche buns
For the jalapeño coriander sauce:
1 jalapeño, roasted, seeded
¼ cup mayonnaise (reserve half for topping on the bun)
1 handful of coriander
1 clove of garlic
For the coleslaw:
1 bag coleslaw mix
1 stalk of spring onions, cut into a ring
1. In a large bowl, add the ground lamb, scallions, soy sauce, sambal, and mashed ginger and mix well using your hands or a fork. Divide the meat mixture into four (¼ pound) even balls. Flatten each ball into a flat cake. Make a slight indentation in the center to prevent a dome shape from forming. Season the patties on both sides with salt and pepper.
2. Brush a skillet with olive oil over medium-high heat. Once the oil is hot, add a burger patty. Cook without stirring for 4 to 5 minutes per side. Cook to an internal temperature of at least 145 degrees.
3. Brush the brioche buns with butter and toast them in a separate pan until golden brown.
4. Prepare the Jalapeño Cilantro Sauce: Combine jalapeño, mayonnaise, cilantro, and garlic in a food processor. Stir everything until smooth.
5. In a medium bowl, toss together the jalapeño cilantro sauce, coleslaw mixture, and scallions. Mix until well blended. Leave to cool in the fridge for 15 minutes.
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6. Spread a generous amount of mayonnaise on each bun and assemble your burger by tossing the coleslaw on top. Serve and enjoy!