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These fresh burgers feature juicy lamb and a tangle of baby greens and pickled onions. Just sear, stack, and take a big bite.
Contains: milk, eggs, wheat, sesame.
What You Get
Spiced ground lamb (see note below)
Pre-washed baby kale
What You'll Need
Using clean hands, shape the lamb to form 4 patties, and set them on a plate near the stove.
Place the baby kale in a bowl, add a dollop of the tahini dressing, drizzle with olive oil, season with a pinch of salt, and toss to coat.
In a cast-iron skillet or frying pan over medium-high heat, warm 1 tablespoon olive oil. When searing hot, add the lamb patties and cook until browned on the first side, 4 to 5 minutes. Flip and continue to cook until done to your liking, 3 to 4 minutes longer for medium. Transfer the patties to a plate and keep warm.
Wipe out the pan and return it to the heat. Add the burger buns, cut-side down, and toast to warm, 1 minute.
Place the buns on plates and stack with the patties. Top with the dressed kale and pickled onions and serve warm.
Note: The lamb may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.