Enjoy these patties in a pita, on slider buns, over rice or on top of thick Greek yogurt.
Photo by Claire Matern, recipe by Jenn de la Vega, @Randwiches
1 pound Local Roots ground lamb
1 teaspoon Local Roots Sumac-in Me Crazy spice mix OR plain sumac
1 teaspoon salt
2 teaspoons freshly chopped rosemary
2 tablespoons unsalted butter, softened
1 small tomato, diced
2 small plums, halved and pits removed
1. Mix the butter and rosemary in a small dish, set aside.
2. Season the ground lamb with sumac and salt. Crumble the meat with your fingers, carefully folding the chunks around in the seasonings. Do not overwork the meat.
3. Form the meat into 4 patties.
4. In a nonstick skillet, fry the patties for 3 to 4 minutes on each side until they reach an internal temperature of 160 degrees F for medium (170 degrees F for well done). They should release a lot of grease and be able to flip when it is browned.
5. Drain the patties on a paper towel.
6. Transfer patties to a plate and garnish with a teaspoon of rosemary butter. Sprinkle the tomatoes on top and add the plums so they soak up any pan juices and butter.
Got questions about this dish? Tweet at @Randwiches for help.
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