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908 g / 2 pounds lamb, ground
35 g / 2 tablespoons Dried Plum Purée
10 g / 1/4 cup chopped flat-leaf parsley
5 g / 2 tablespoons chopped mint
2.5 g / 1/2 teaspoon ground cumin, ground
5 g / 1 teaspoon kosher salt
1 g / 1/2 teaspoon ground black pepper
1 g / 1/4 teaspoon red pepper flakes
8 slider burger buns, split in half
Butter lettuce leaves
1/2 cup Caramelized Onions
In a large bowl, mix together the lamb, herbs, cumin, salt, pepper, and red pepper flakes. Shape into 8 patties about 113 g / 4 ounces each and 12 mm / 1/2-inch thick.
Heat a grill or griddle over medium-high heat. Cook the burgers until thoroughly caramelized on both sides and cooked to desired doneness, about 4 minutes per side. Meanwhile, warm the buns.
Put the burgers on the buns and top with as many caramelized onions as desired and lettuce. Serve any remaining onions on the side. Top with a dab of ketchup if desired.