Farmer’s Lamb Burger
We were in New Zealand looking for the perfect lamb. So we stayed with a farmer on his farm that was completely surrounded by nature. He was an old school sheepherder who used dogs to move his sheep around. It was absolutely beautiful to see.
Because he lived so remotely, he relied mostly on his own produce. For dinner he used simple recipes, mostly with lamb. Here’s one we really want you to try.
Cut the eggplant into 5 by 1 cm strips and lightly fry them in olive oil, on low heat with a little water and salt. Then add the chorizo – cut in small strips – and olives. Remove from the heat. Fry the burger in a little olive oil in the pan until done and serve it on a bed of vegetables. Dress with a spoonful of crème fraîche and a pinch of paprika.
Serve with toasted slices of strong sourdough bread. And don’t forget the cold beer!
Burgers (and more) from The Frozen Butcher
- 2 The Frozen Butcher Lamb burgers, 125 g each
- 1 eggplant
- 50 g pitted black olives
- 50 g chorizo
- 2 tablespoons of crème fraîche
- A pinch of paprika
- 2 tablespoons of olive oil
- A pinch of salt