Lamb Burger

By Chef Edward Brumfield - Red Rooster Harlem |


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)




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)