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Deconstructed Lamb Burger


If you can’t tell we like lamb. We make our lamb in a lot of different ways including roasted leg of lamb, loin chops, and burgers. For this version of our lamb burger, we stick to our guns on spices and deconstruct the burger with sliced bacon, sautéed red onion, and our very own cumin mayo. Like a lot of Paleo burgers, we didn’t go to the trouble of creating a bun. Instead we took all those fine accouchements and surrounded the plate artistically.

From our kitchen to yours, Bennett


1 pound Ground Lamb
1 tablespoon ground fennel seeds
1 tablespoon ground cumin
1 shallot finely chopped
3 cloves Garlic, Minced
1 teaspoon Salt
1 teaspoon Pepper
1 large red onion (Sliced)
½ sliced avocado
1 tablespoon cumin mayo (see our recipe under sauces)
2 slices cooked bacon per burger (8 total slices)
Italian flat leaf parsley to garnish


Combine the garlic, shallot, spices, and ground lamb
Form four, four-ounce patties
Heat a cast iron skillet to medium-high heat for about 5 minutes (add a touch of oil to the pan)
Place the burgers on the hot skillet and press the burger down with a spatula
Cook the burger for 3-4 minutes on each side and set aside to rest
Take sliced red onions and grill on each side for about 3 minutes
Plate the burger topped with cumin mayo
Set the red onions to one side and bacon on the other side
Garnish with fresh flat leaf parsley

Serves 2


WineGlassWine Pairings

Suggested Wines by Tom from Wine Solutions:

Budget $8:Bodegas Luzon ‘Finca de Luzon’ (Jumilla, Spain)
Moderate $20:Bodegas Muga Reserva (Rioja, Spain)
Splurge $35:La Mejorada Las Cercas Vino de la Tierra (Castilla y Leon, Spain)


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