715.265.7637

Free Shipping - On Orders over $250! Or Flat-Rate of $24.95!Shop Now »

Lamb burger with cucumber slaw

Lamb Burger with Cucumber Slaw


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.

Lamb Burger with Garnish

Lamb Burger with cucumber slaw. Photo by Ben Spangler.

Ground Lamb

Ground Lamb

Ingredients

Shepherd Song Farm ground lamb
Rolls or buns
1 Tomato
1 Cucumber
1 oz parsley
1 oz mint
1 Tablespoon mayonnaise
1 teaspoon olive oil
1 teaspoon salt
1 teaspoon pepper
1 Lemon

Cucumber Slaw 

Lamb burger with cucumber

Preparing cucumber slaw garnish. Photo by Ben Spangler.

  • 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.

Prepare Burgers

Lamb burger grilled

Grilling lamb burgers. Photo by Ben Spangler.

  • 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.

Full Recipe Video 

Chef Ben Spangler

 

SHARE THIS RECIPE

Comments are closed.

Subscribe to our newsletter to stay updated on our latest recipes and discounts!

Click Here to Subscribe!
back to top