Lamb and Spinach (or Chard) Smash Burger
This is our kind of backyard BBQ: a lamb and spinach burger. Simple, flavorful, and perfect with a glass (or two) of something delicious. Our first instinct is always bubbles — because, frankly, everything tastes better with sparkling. But Pinot Noir makes a great match too, so we’re pouring Home Block with these lamb and spinach burgers. Next time, we just might add Audrey Chardonnay and make it red, white, and bubbly!
For a fresh twist, we’ve included a bright, tangy coleslaw and plenty of optional toppings. This recipe makes 6 to 8 burgers — and yes, picking yours up with both hands and embracing the mess is part of the fun. That’s what summer’s for.
Ingredients
For the Burgers
1 bunch fresh spinach or Swiss chard – washed, dried, trimmed, blanched, drained and chopped fine
2-3 cloves garlic – chopped fine
Tbs fresh thyme leaves – chopped
Buns
6-8 sesame buns – sliced in half
Favorite prepared mustard
Tangy Coleslaw Topping
1/2 head green cabbage – washed, dried, sliced very thin
1/4 head red cabbage, washed, dried, sliced very thin
1 medium carrot, washed, dried, peeled, and grated using large hole of grater box
Generous pinch chili pepper (or to taste)
1/2 tsp apple cider vinegar
1/2 tsp extra virgin olive oil
How To Make
1
To make the burgers, combine all the ingredients very well by hand. Shape and gently smash into small, thin patties. Place on a sheet pan and refrigerate for 10 to 15 minutes.
2
Prepare a grill or a cast iron pan on the stove top to a medium-high preheat.
3
Preheat oven to 350 degrees to warm the buns for about 5 minutes.
4
Make the slaw: In a medium sized bowl, combine and mix all of the tangy coleslaw ingredients. Taste and adjust for balance and seasoning.
5
Grill or stove top cook the chilled patties about 3-4 minutes each side. Medium rare is optimal.
6
Build your burgers: Spoon the coleslaw onto the bottom bun, then place the lamb-spinach patty on top. Add optional toppings like griddled onions, a dab of mustard, sliced tomato, or pickles. Crown with the top bun and serve.
