Lamb Burger with Cucumber Slaw

Chef Ben Spangler.

This simple cucumber and celery slaw garnish dresses this grass-fed lamb burger up for family or guests. The combination of thinly julienned vegetables and a touch of mayonaise is really all our good, grass-fed lamb burger needs, as the taste is much more delicate than most lamb on the market, due to the grass-fed diet . This slaw is easy to prepare ahead of time, and is a crowd-pleaser with it’s cool, crunchy, and herbal flavors. Is there anything better than a lamb burger, with a toasted bun, right from the grill?

This recipe is by chef Ben Spangler. Hailing from Minnesota, Ben draws from his Midwestern roots to create dishes that are unpretentious and delicious. Ben has competed on national television for the Food Network and appeared on local Minneapolis food networks. He is currently executive chef at Mercy in Minneapolis.

Looking to buy lamb or goat online? Shepherd Song Farm: Grass to table. We raise lambs & goats traditionally, humanely and sustainably. 100% Grass Fed, Pasture Raised, Never Confined, no Hormones, Grains or Animal Byproducts. Born, raised and processed in the U.S.A. Good for you and good for the environment.

Lamb Burger with Garnish
Lamb Burger with cucumber slaw. Photo by Ben Spangler.

Ground Lamb
Ground Lamb

Grass Fed Lamb Burger with Cucumber Slaw


  • Shepherd Song Farm ground lamb
  • Rolls or buns
  • 1 Tomato
  • 1 Cucumber
  • 1 rib celery with a handful of extra celery leaves if available
  • 1 oz parsley
  • 1 oz mint
  • 1 Tablespoon mayonnaise
  • 1 teaspoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 Lemon


Cucumber Slaw

  • Peel, seed and slice cucumber with peeler.
  • Remove leaves from celery and slice the remaining stalk thin
  • Chiffonade (slice) mint finely
  • Add cucumber, celery, parsley, and mint into a bowl and mix.
  • Season with salt, pepper and a little olive oil and reserve.
  • Slice tomatoes and reserve.

Prepare Burgers

  • Form ground lamb into hockey puck sized patties.
  • Press firmly but do not squash.
  • Season patties with salt and pepper.
  • Slice buns and lightly oil.
  • Start on high heat and oil lightly, add meat and sear.
  • Flip burgers when approximately cooked 1/3 through.
  • Lightly toast buns.
  • Cook to the desired internal temperature. Medium is approximately 130 to 135° F
  • Add mayonnaise.
  • Top with sliced tomato and slaw.

Lamb burger with cucumber
Preparing cucumber slaw garnish. Photo by Ben Spangler.

Lamb burger grilled
Grilling lamb burgers. Photo by Ben Spangler.

Full Recipe Video 

Chef Ben Spangler