Lamb Burger

By Chef Edward Brumfield |


Lamb Burger
Serving for 2

12oz Ground Lamb
24 oz. of sliced shiitake mushrooms
2 sesame seed buns
4 oz. of crumbled goat cheese
8 oz. of crushed tomatoes
1 tbsp butter
1 diced garlic clove
3 oz diced Spanish onion
3 tsp of olive oil
2 sprigs of picked and chopped rosemary
Salt and pepper tt
2 oz of greek yogurt
1 tsp apple cider vinegar
1 tbsp cumin
1 tbsp turmeric
4 sprigs of fresh mint diced
2 slices of cooked bacon (option)

Charred Broccoli Rabe with sweet soy ginger sauce, spiced peanuts & fresno chili
Serving for 2-4

4 bunches of broccoli rabe cleaned
1oz of minced ginger
1 tbsp of fresh minced garlic 
1 tbsp of onion
1 tsp turmeric
1 tsp celery salt
1 tsp brown sugar
8 oz. sweet soy 
2 oz of olive oil
3 oz of unsalted roasted peanuts
1/4 sliced fresno chili
Lemon (cut in half and juice only)
1oz Cilantro chopped
Salt to taste 
1 tbsp butter




Lamb Burger
Serving for 2

Season the ground lamb with salt and pepper. Form two 6oz patties and place to the side. In a large sauté skillet on medium heat, add 1 tbsp of olive oil, add onion, add mushrooms and garlic, sweat the vegetables down for 7-10 minutes. Then add crushed tomatoes, cumin, rosemary, apple cider vinegar and salt and pepper to taste. Cook down for another 5-10 minutes and finish with butter. Turn the pot off and place to the side. In a small mixing bowl, add yogurt, then fold mint and turmeric into the yogurt with 1 tbsp olive oil. Adjust seasoning with salt and pepper. Place that to the side. Preheat oven 350 degrees. In another large sauté skillet place a 1 tbsp of olive oil on medium heat. Then place the two 6oz patties down, then cook them evenly on each side for 3-4 minutes. In your preheated oven, place skillet in the oven with lamb for 8 minutes or to your liking. Lightly toast bread to your liking.

Assembling Burger

  1. First dress the toasted buns with our seasoned yogurt

  2. Place the lamb patty on the toasted bun

  3. Top with your mushroom tomato jam

  4. Then garnish with goat cheese and bacon (option)

Charred Broccoli Rabe with sweet soy ginger sauce, spiced peanuts & fresno chili
Serving for 2-4

In a large sauté pan on medium heat, place olive oil into pan. Let olive oil heat for 1-2 minutes. Next add minced ginger, garlic and onion. Let sweat for 2-3 minutes stirring evenly. Place all of your dry spices into pan and mix in.

After all your ingredients are mixed in add your broccoli rabe. Roast the broccoli rabe evenly on both sides for 5-7 minutes each. Next add fresno chili, cilantro, sweet soy, butter and unsalted roasted peanuts. Reduce temperature to low heat. Mix evenly and finish with salt and lemon. Garnish with cilantro.