Lamb burgers with caramelised fennel & onion

 Lamb burgers with caramelised fennel & onion

Serves: 6 | Preparation Time: 15mins | Cooking time: 1hr 


  • 500g Farm88 lamb mince 
  • salt 
  • 6 tbsp olive oil 
  • ½ fennel bulb, thinly sliced; plus 2 tbsp chopped fennel fronds 
  • ½ yellow onion thinly sliced 
  • black pepper, freshly ground
  • 80g Chevre (goat’s cheese with fresh dill, or plain)
  • 2 tbsp heavy cream or milk 
  • 2 tbsp chives 
  • 85g butter lettuce 
  • 4 brioche rolls 


  1. Shape lamb mince into 4 patties, and allow to sit at room temp for 30 minutes.
  2. Season the lamb patties before cooking.
  3. Heat 2 tbsp of oil in a large skillet over medium heat. 
  4. Cook lamb patties in batches until browned (5-7 minutes). Turn and cook until browned on the other side for another 5 minutes, for medium rare.
  5. Transfer patties to a plate and let them rest for 10 minutes
  6. Add the remaining 4 tbsp oil into the same pan over medium heat and add in sliced fennel, onion, 1 tsp salt, ½ tsp pepper and ¼ cup of water (or white wine) and cook, scrapping any brown bits from the bottom of the pan and stirring occasionally. Cook until all the liquid has evaporated, and the vegetables are tender and caramelised, around 8 to 10 minutes. Transfer to a bowl and let it sit until ready to serve.
  7. Mix chevre, chives, fennel fronds, heavy cream and 1/4 tsp pepper in a medium bowl until completely combined. Season with salt, if necessary.
  8. Generously spread herbed chevre on cut sides of buns and build each burger with a lamb patty, a mound of greens and a generous pour of salsa verde.

Salsa verde:

  • 2 oil-packed anchovy fillets
  • salt
  • 1/2 tsp crushed red pepper flakes
  • 1 garlic clove, finely grated
  • 1 shallot, minced
  • 2 tbsp capers, drained and finely chopped
  • 2 cups thinly sliced tender herbs (basil, parsley, chives, mint), loosely packed
  • 1 cup extra virgin olive oil
  • 1 tbsp cider vinegar
  • black pepper, freshly ground

  1. Place anchovies on cutting board and sprinkle with salt.
  2. Finely chop anchovies, then use the edge of your knife to smash them against the cutting board until they become a paste.
  3. Scrape into a medium bowl and add red pepper flakes, grated garlic, shallot, and capers.
  4. Add the chopped herbs and olive oil and stir. Once combined, add cider vinegar and taste to adjust seasoning with salt and pepper.
Results may vary.