This South American-inspired recipe features a succulent and juicy paprika-spiked lamb burger (ideally cooked on the bbq outdoors!) topped with pebre, a Chilean chilli salsa served on a Marraqueta bun (a traditional Chilean bread). Garnish with mashed avocado, tomato slices and pumpkin seeds.
First, prepare the salsa by chopping all the ingredients finely, placing in a bowl and stirring in the vinegar, oil and chilli sauce. Refrigerate for a few hours to allow the flavours to develop and then bring to room temperature before serving.
To prepare the bread (bread machine method): place all the ingredients into your bread machine in the manufacturer's recommended order and select the dough cycle. When the dough cycle has finished, knock the dough back and divide into three even pieces.
To prepare the bread (by hand): place the flours, yeast, sugar and salt into a bowl and make a well in the centre. Add the water and mix with a wooden spoon until a dough begins to form. Turn out onto a floured board and knead for 10 minutes until smooth and elastic. Place the dough into a lightly oiled clean bowl, cover with a tea towel and leave to rise until doubled in size (about 90 minutes). Knock back and cut into three even pieces.
To shape the dough, carefully knead and stretch each piece into an oblong shape. Using the handle of a wooden spoon make a cross in the centre of each oblong. Place on baking tray lined with a piece of baking paper that has been sprinkled with coarse polenta. Leave the dough to rise for 30 minutes, or pop the tray into the fridge and leave overnight. Bring the dough to room temperature for one hour before baking.
Preheat your oven with a pizza stone in it to 230 C and place a shallow pan of hot water onto the very bottom of the oven.
Sprinkle each of the marraquetas with a little cold water and slide the baking paper onto the pizza stone. Bake for 15 minutes at 230 C, turn the heat off and bake for a further 5-10 minutes until the bread is well risen and golden.
Allow to cool completely before eating.
To prepare the burgers, mix all the ingredients together and shape into six burgers. Grill for 6-8 minutes on each side, ideally on a barbeque.
To serve, cut each of the three marraquetas in half to form six burger buns, and slice. Serve the burgers with mashed avocado, sliced tomato, the pebre sauce and some pumpkin seeds.
If you can't source smoked chilli paste replace with 1 tsp sriracha or 1 small red chilli, finely chopped.