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About the Dish

  • Root Vegetables

    Root Vegetables

  • Lettuce

    Lettuce

  • Ground Cumin

    Ground Cumin

  • Garlic

    Garlic

  • Parsley

    Parsley

  • Mint

    Mint

  • Ground Lamb

    Ground Lamb

  • Tamari

    Tamari

  • Sun-Dried Tomatoes

    Sun-Dried Tomatoes

  • Duke's Mayonnaise

    Duke's Mayonnaise

  • Buns

    Buns

  • Cucumber

    Cucumber

  • Lettuce

    Lettuce

  • PeachDish Salt

    PeachDish Salt

METHOD

1
Heat oven to 450 degrees F. Prepare your mise en place: Trim root vegetables, and cut into 1/2-inch pieces. Peel and thinly slice garlic. Pick and chop mint and parsley. Finely chop sun-dried tomatoes. Peel cucumber; halve crosswise and thinly slice lengthwise into long, thin strips. Separate 4 small leaves of lettuce from head. Slice slider buns in half
2
In a medium bowl combine root vegetables, 2 teaspoons vegetable oil, 1 teaspoon cumin and 1/4 teaspoon PeachDish Salt and toss well. Scatter onto baking sheet so pieces are not touching. Roast 16 minutes, stirring halfway through.
3
Pile garlic on your cutting board, and sprinkle with remaining 1 teaspoon ground cumin and 1/4 teaspoon PeachDish Salt. Chop garlic thoroughly. Use back of a fork to smash and press everything together. Add half of parsley and half of mint, and continue chopping and mashing into a coarse paste. Transfer to a mixing bowl, and add lamb and tamari. Combine to season lamb evenly and well. With clean, wet hands, divide lamb into 4 equal portions. Shape each one into a small patty, about 3 inches wide.
4
In a small bowl, combine sun-dried tomatoes, mayonnaise, and remaining parsley and mint.
5
Heat a skillet over medium-high heat. Place buns cut-side down in skillet, and toast until nicely browned and warm. Remove from pan. Add patties to skillet, and cook undisturbed until handsomely browned on bottom, about 2 minutes. Flip and cook until other side is browned and burgers are cooked through, 2-3 minutes more.
6
Place a hot lamb burger on the bottom half of each bun. Top each with tomato-mayo, cucumber slices, lettuce and top bun. Serve with roasted root vegetables on the side, and enjoy!