Lamb Patties with Pickled Radish and Balsamic

Cooking Temperature

• Lamb patties must reach an internal temperature of 71°C (160°F) for food safety. Use an instant-read thermometer inserted sideways into the center. Undercooked ground/hand-chopped lamb poses risk of foodborne illness from pathogens like E. coli and Salmonella.

Cross Contamination

• Use separate cutting boards and utensils for raw lamb versus ready-to-eat components like pickled radish. Wash hands thoroughly with soap after handling raw meat before touching other ingredients or surfaces.

Handling

• Do not overwork the lamb mixture when combining ingredients, as this creates dense, tough patties. When forming patties, create a slight dimple in the center to promote even cooking and prevent the center from remaining undercooked.

High Risk Population

• Young children, elderly individuals, pregnant women, and immunocompromised persons should consume lamb cooked to at least 71°C (160°F) for safety. Additionally, individuals with garlic sensitivity or immunocompromised persons should note that raw garlic is mixed into the lamb patty mixture before cooking.

Storage

• Refrigerate raw lamb patties at 4°C or below if not cooking immediately. Cooked patties should be consumed within 2 hours of cooking or refrigerated and consumed within 3-4 days. The pickled radish can be stored refrigerated for up to 1 week in an airtight container.

Allergen Warning

• Butter contains milk/dairy. If serving to individuals with milk allergies or lactose intolerance, substitute with a dairy-free alternative like margarine or additional olive oil for pan cooking.

Equipment Safety

• When heating butter and oil together, monitor closely as butter can burn quickly at medium-high heat. The oil should shimmer before adding patties to prevent sticking and ensure proper browning.