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Grass Fed Lamb Burger with Cucumber Slaw - Print
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Grass Fed Lamb Burger with Cucumber Slaw


  • 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

  • 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

  • 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.