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
How to Make
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.
Prepare a grill or a cast iron pan on the stove top to a medium-high preheat.
Preheat oven to 350 degrees to warm the buns for about 5 minutes.
Make the slaw: In a medium sized bowl, combine and mix all of the tangy coleslaw ingredients. Taste and adjust for balance and seasoning.
Grill or stove top cook the chilled patties about 3-4 minutes each side. Medium rare is optimal.
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.
Enjoy! Enjoy! Enjoy!
