Donald Russell Spiced Lamb Burgers with Chinese Steamed Buns

by Chrissie Walker


At last the summer is here. We don’t have guaranteed good weather in the UK so when we have warm days we want to make the best of them. There is nothing better than a barbecue on those weekends when the weather cooperates. Sure, it’s a casual meal but one with meat as its focus, so it needs to be good.

Donald Russell has the most succulent ribs, sausages and burgers to make the most of those alfresco dining opportunities. These Chinese burgers take advantage of Donald Russell Spiced Lamb Burgers. That seasoning is well balanced and allows for all manner of extra condiments and flavours from around the world, and the meat is dense and hearty. The Asian theme is accentuated by the addition of kimchi and kimchi mayo, as well as the light and fluffy bun hot from the steamer. Cut the burgers in half and allow 2 of these Chinese burgers per serving along with toppings, for something that looks stylish and tastes divine.

Serves 4



4 Donald Russell Spiced Lamb Burgers

For the buns

300 g plain flour
1 tsp instant yeast or normal dry yeast
40 g sugar
1 tsp baking powder
160 ml water (approx)
2 tsp vegetable oil, plus extra for brushing

Kimchi, Mayonnaise, cucumber, spring onions for garnish



In a big bowl mix the yeast with some lukewarm water and let it sit for a few minutes.

Add the flour, sugar, butter, baking powder and the rest of the water to the bowl. Stir the mixture until it comes together as a wet dough.

Knead the dough until it becomes smooth and elastic. Pinch a small portion of dough and pull it between your fingers to see if it is stretchable. If it breaks up easily, continue to knead until you are able to stretch it without breaks.

Divide the dough into 8 small portions. Shape each into a ball, and roll out to produce an oval about the length of your hand. Lightly brush half the top surface with oil and fold over to produce a ‘D’ shape.

Put each bun on a piece of silicone paper and leave it aside to rise for 40 minutes.

Steam over high heat for 20 minutes.

Eat right away with a stuffing of grilled Donald Russell Spiced Lamb Burgers, cooked on the barbecue or under the grill, then halved. They will be done to perfection after 4-5 minutes cooking on each side. These are substantial burgers with aromatic seasoning, but presenting them in halves on steamed buns looks delicate and exotic. Be warned – two of these buns might not be enough for some of your hungry guests! These are exceptional and go straight from the pack to the barbecue.


Garnish: For kimchi mayo mix some mayonnaise with some juices from the kimchi.
Top the burgers with a smear of mayo, and pieces of kimchi, spring onions and cucumber.