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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


  • Arugula


  • Feta Cheese

    Feta Cheese


Prepare your mise en place: Peel and mince garlic. Pick and chop mint leaves. Measure out 2 tablespoons liquid from tomatoes, and reserve (discard any extra). Remove and discard tomato skins; chop tomatoes. Remove bottom 1 inch of asparagus, and discard. Peel and mince shallot.
In a mixing bowl combine ground lamb, garlic and 1/4 teaspoon PeachDish Salt; mix thoroughly. Divide meat in equal halves, then divide halves equally again. Form portioned meat 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 small bowl combine measured tomato liquid, mustard, mint and 1/4 teaspoon PeachDish Salt. While whisking, slowly add 1 tablespoon olive oil. (You can also combine in all ingredients in a container with a tight fitting lid, and shake to combine.)
Place a large sauté pan (with a lid) over medium-high heat. Add patties, and cook without disturbing until bottom is browned and hot juices start to rise through the top, 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 remaining 1 teaspoon olive oil. When butter has melted swirl pan to coat, and add asparagus. Cook without disturbing until browned on the first side, about 3 minutes. Turn each asparagus over, season with 1/4 teaspoon PeachDish Salt and 1/4 teaspoon black pepper, and cover. Cook 4 minutes more. Remove pan from heat, stir in shallot, and cover. Set aside.
Divide asparagus with shallots between 2 plates. Drizzle mint dressing over asparagus. Split buns, and place 1 on each plate. Place half of arugula on the bottom half of each bun. Top each with 2 burgers, half of Drunken Tomatoes and feta. Enjoy!