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“Prune” Lamb Burgers On An English Muffin

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4.8 / 5

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SERVES

12 PEOPLE

ACTIVE TIME

15 MINUTES

TOTAL TIME

30 MINUTES

There are no prunes in this recipe—the name is a nod to Prune, the legendary New York bistro where Gabrielle Hamilton once blew my mind with this burger. Not a shred more work than your average burger, and miles more interesting. Lamb, cheddar, herby compound butter, and an English muffin—it doesn’t sound revolutionary, but it is. I’ve made it more times than I can count and my kids crush it (see page 122).

- Eric

INGREDIENTS

PARSLEY, GARLIC & SHALLOT BUTTER

½ cup salted butter, softened

½ cup finely chopped parsley

2 cloves garlic, finely chopped

1 shallot, finely chopped

‍

BURGER

1 pound ground lamb (85/15 blend)

1 teaspoon salt

¼ teaspoon ground black pepper

1 tablespoon beef tallow

4 slices sharp cheddar cheese

4 English muffins

Herb butter

Save

4.8 / 5

Share

SERVES

4 PEOPLE

ACTIVE TIME

20 MINUTES

TOTAL TIME

20 MINUTES

There are no prunes in this recipe—the name is a nod to Prune, the legendary New York bistro where Gabrielle Hamilton once blew my mind with this burger. Not a shred more work than your average burger, and miles more interesting. Lamb, cheddar, herby compound butter, and an English muffin—it doesn’t sound revolutionary, but it is. I’ve made it more times than I can count and my kids crush it (see page 122).

- Eric

Method

  1. In a small bowl, prepare the herb butter mashing everything together with a fork until smooth and spreadable. Set aside.
  2. Divide the lamb into 4 equal portions. (If you’re cooking for kids, steal an ounce from their share and add it to yours.)
  3. Roll into balls and gently press into ½-inch thick patties, about 4 inches wide. Season both sides generously with salt and pepper.
  4. Heat a heavy-bottom skillet over high heat for 3–5 minutes. Add tallow and sear the patties for 2 minutes on the first side until caramelized. Flip, top with cheese, and cook for 2 more minutes. When done, burgers should be medium-rare (140°F internal temp). Remove from the skillet and rest for 5 minutes.
  5. Meanwhile, toast the English muffins until deeply golden, about 7 minutes.
  6. Spread each muffin, edge to edge, with the herb butter. Add patties and assemble. Serve hot.

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