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About the Dish

  • Ground Lamb

    Ground Lamb

  • Garlic


  • PeachDish Salt

    PeachDish Salt

  • Grey Poupon Dijon Mustard

    Grey Poupon Dijon Mustard

  • Mint


  • Butter


  • Asparagus


  • Shallot


  • Buns


  • Salad Greens

    Salad Greens

  • Feta Cheese

    Feta Cheese


MISE EN PLACE • Peel and mince garlic. • Peel and mince shallot. • Reserve 2 tablespoons liquid from tomatoes (discard any extra). • Discard tomato skins; chop tomatoes. • Discard bottom 1 inch of asparagus. • Pick and chop mint leaves. • Split buns.
• In a bowl, combine lamb, garlic and 1/4 teaspoon PeachDish Salt. • Divide meat into 4 equal portions. • Form portions into 1/2-inch-thick patties, 4 to 5 inches inches in diameter. Make them slightly thinner at the center than the edges.
• In a bowl, combine measured tomato liquid, mustard, mint and 1/4 teaspoon PeachDish Salt. • Whisk in 1 tablespoon olive oil.
• Place a large sauté pan (with a lid) over medium-high heat. When pan is hot, add patties. Cook without disturbing until bottom is browned, 2-3 minutes. • Flip patties, and cook 1 minute more. • Remove patties from pan, and keep warm.
• Return pan to high heat. Add butter and 1 teaspoon olive oil. • When butter has melted, swirl pan to coat, and add asparagus. Cook without disturbing until browned on bottom, about 3 minutes. • Turn each asparagus over and season with a total 1/4 teaspoon PeachDish Salt and 1/4 teaspoon black pepper. Cover, and cook until asparagus is tender, about 4 minutes. • Remove pan from heat. Stir in shallot, and cover. Set aside.
• Divide asparagus with shallots between 2 plates. Drizzle mint dressing over asparagus. • Place salad greens on each bottom bun. Top each with 2 burgers, half of Drunken Tomatoes and feta. • Serve with asparagus on the side, and enjoy!