Superior Farms Lamb Smash Burger with Tooksie’s Jerk Me Up Scotchie & Escovitch Slaw
Chef Alexa
4
15 minutes
10 minutes
American
Dinner
A lil’ sweet, a lil’ spicy, and a whole lotta juicy 😋
Superior Farms Lamb Smash Burger meets Jerk Me Up Scotchie and a crisp escovitch slaw — talk about main-character energy.
Ingredients
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1 ½ cups white vinegar
- ½ cup water
1 tbsp kosher salt (to balance sharpness)
⅓ cup white sugar
1 whole green scotch bonnet, pierced
1 tbsp whole pimento (allspice)
1 whole scotch bonnet, thinly sliced
1 medium onion, thinly sliced
2 cups green cabbage, shredded
4 medium carrots, shredded
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4 stalks scallion, charred over open flame
- 8 oz feta cheese, crumbled
¼ cup greek yogurt
juice of 1 lime
2 tbsp olive oil
pinch kosher salt
pinch cracked black pepper
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1 lb Superior Farms lamb mince
- ¼ cup Tooksie’s Jerk Me Up Scotchie marinade
1 tsp kosher salt
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3 brioche burger buns
2 Tbsp ghee
Directions
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In a saucepan, combine vinegar, water, salt, sugar, whole Scotch bonnet, and pimento. Bring to a boil, then simmer 5 minutes.
- Remove from heat and cool 5 minutes.
Strain hot vinegar mixture over the sliced Scotch bonnet, onion, cabbage, and carrots in a heatproof bowl. Mix well, cover, and set aside to pickle slightly while preparing the burgers.
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In a food processor, blend charred scallion, feta, yogurt, lime juice, and olive oil until smooth.
- Season lightly with salt and pepper.
Transfer to a bowl, cover, and refrigerate until service.
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In a mixing bowl, gently combine lamb, Jerk Me Up Scotchie, and salt. Do not overmix.
Roll into 6 even balls (~2.5 oz each).
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Split buns and brush lightly with ghee. Toast cut side down in a skillet until golden, then keep warm in a low oven.
- Preheat a cast-iron skillet to medium-high heat. Lightly oil.
Place lamb balls into skillet, sear 30 seconds, flip, sear another 30 seconds, then smash flat with a spatula.
Cook smashed patties 30 seconds, flip once more, and cook 30 seconds on the other side. (Do not overcook to preserve lamb’s tenderness.)
For each burger: spread ~2 Tbsp whipped feta on the base bun, stack 2 patties, spoon over escovitch slaw, and crown with the top bun.
Lightly press, secure with a pick if desired, and serve immediately.
