Lamb Burger and Beronia Rioja Reserva
Lamb Burger and Beronia Rioja Reserva

Prep time:  30 minutes

Cook time:  2-3 hours

Total Time: 2 hour & 30 minutes - 3 hours & 30 minutes

Serves: 4



For the braised lamb:

50g lamb shoulder, diced 

1 onion, thinly sliced 

3 garlic cloves, thinly sliced 

1 red chilli, thinly sliced

2 tsp smoked paprika

1 tsp ground cumin 

1 tbsp harissa paste 

1 tbsp tomato paste 

1 tsp honey 

500ml chicken stock 

1 cinnamon stick

Salt, to taste

For the mint chimichurri:

Handful mint, finely chopped

Handful coriander, finely chopped 

Handful parsley, finely chopped 

1 green chilli, finely chopped

1 shallot, diced 

1 garlic clove, grated  

2 tbsp red wine vinegar

2 tbsp extra virgin olive oil 

1 tsp za’atar (optional)

Salt, to taste

To serve:

500g lamb mince


Pink pickled onions

Garlic mayo 

Brioche buns, toasted 



  1. Season the diced lamb with salt and pepper. Brown in a skillet with a splash of vegetable oil until deep brown on both sides. You may have to do this in batches to avoid overcrowding the pan. 
  2. Remove the lamb, then add the onion, garlic, chilli with a knob of butter. 
  3. Once soft and fragrant, just a few minutes, add the lamb back in.
  4. Add the spices, harissa paste, tomato paste. Cook for a couple of minutes, then add the stock, honey, salt, and cinnamon stick. Cover with a lid, then it goes into the oven at 150 C for 2-3 hours, or until the lamb is falling apart.
  5. While that’s cooking, make the chimichurri. Combine the fresh herbs, chilli, grated garlic, shallot, vinegar, oil, za’atar, and salt. Give it a good mix, then set aside and let the flavours get to know each other.
  6. The lamb should be tender by now, so remove it from its sauce and shred with two forks. Toss through the remaining sauce, it should have reduced by now.
  7. Form your lamb patties, and season both sides with salt and pepper
  8. Cook the patties in a hot skillet. Once a nice crust has formed, flip, add a slice of mozzarella. Turn down the heat and cover to allow the cheese to melt.
  9. Toast the buns in the same pan, with that residual lamb fat. 
  10. Time to build the burger! Start with the toasted brioche, load it up with garlic mayo, then some pickled onions. Top it with the two smash patties, then the spicy pulled lamb, and finally the minty chimichurri. Serve with a glass of Beronia Rioja Reserva, and enjoy!

Recipe by Spencer Lengsfield @spencooks.