This simple cucumber and celery slaw garnish dresses this grass-fed lamb burger up for family or guests. The combination of thinly julienned vegetables and a touch of mayonaise is really all our good, grass-fed lamb burger needs, as the taste is much more delicate than most lamb on the market, due to the grass-fed diet . This slaw is easy to prepare ahead of time, and is a crowd-pleaser with it’s cool, crunchy, and herbal flavors. Is there anything better than a lamb burger, with a toasted bun, right from the grill?
This recipe is by chef Ben Spangler. Hailing from Minnesota, Ben draws from his Midwestern roots to create dishes that are unpretentious and delicious. Ben has competed on national television for the Food Network and appeared on local Minneapolis food networks. He is currently executive chef at Mercy in Minneapolis.
Shepherd Song Farm ground lamb
Rolls or buns
1 oz parsley
1 oz mint
1 Tablespoon mayonnaise
1 teaspoon olive oil
1 teaspoon salt
1 teaspoon pepper
- Peel, seed and slice cucumber with peeler.
- Remove leaves from celery and chop remaining stock into thin slices.
- Chiffonade (slice) mint finely
- Add cucumber, celery, parsley, and mint into a bowl and mix.
- Season with salt, pepper and a little olive oil and reserve.
- Slice tomatoes and reserve.
- Form ground lamb into hockey puck sized patties.
- Press firmly but do not squash.
- Season patties with salt and pepper.
- Slice buns and lightly oil.
- Start on high heat and oil lightly, add meat and sear.
- Flip burgers when approximately cooked 1/3 through.
- Lightly toast buns.
- Cook to the desired internal temperature. Medium is approximately 130 to 135° F
- Add mayonnaise.
- Top with sliced tomato and slaw.