Directions

Escovitch Slaw

1. In a saucepan, combine vinegar, water, salt, sugar, whole Scotch bonnet, and pimento. Bring to a boil, then simmer 5 minutes.

2. Remove from heat and cool 5 minutes.

3. 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.

Whipped Feta Spread

1. In a food processor, blend charred scallion, feta, yogurt, lime juice, and olive oil until smooth.

2. Season lightly with salt and pepper.

3. Transfer to a bowl, cover, and refrigerate until service.

Lamb Patties

1. In a mixing bowl, gently combine lamb, Jerk Me Up Scotchie, and salt. Do not overmix.

2. Roll into 6 even balls (~2.5 oz each).

Burger & Assembly

1. Split buns and brush lightly with ghee. Toast cut side down in a skillet until golden, then keep warm in a low oven.

2. Preheat a cast-iron skillet to medium-high heat. Lightly oil.

3. Place lamb balls into skillet, sear 30 seconds, flip, sear another 30 seconds, then smash flat with a spatula.

4. Cook smashed patties 30 seconds, flip once more, and cook 30 seconds on the other side. (Do not overcook to preserve lamb’s tenderness.)

5. 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.

6. Lightly press, secure with a pick if desired, and serve immediately.