Butter Lamb Burger
- Sep 19, 2021
- 2 min read
Updated: Feb 9
When the temperature drops, diners crave dishes that deliver warmth, depth, and comfort without losing freshness—and this lamb burger strikes that perfect balance. Slow‑braised lamb shoulder brings melt‑in‑the‑mouth richness, while Frenchmaid Butter Chicken Sauce adds a fragrant, velvety layer that leans into winter warmth. Paired with crisp vegetables, soft ciabatta, and hot kumara fries, it’s a cold‑weather menu item that feels hearty but still vibrant.
Think of it as your winter signature: slow‑cooked flavour, minimal hands‑on prep, and a premium build that’s easy to execute during service.
Ingredients
1kg lamb shoulder
5 cloves garlic
2 onions, roughly chopped
2 carrots, roughly chopped
1 ½ cups water
2 bay leaves
Salt, to season
Burger Build
Baby spinach
Sliced cucumber
Sliced carrot
Sliced red onion
Fresh coriander
Ciabatta buns
To Serve
Kumara fries
Method
1. Sear for Depth & Build the Base
Preheat the oven to 135°C. In a large Dutch oven or deep ovenproof pot, sear the lamb shoulder on all sides until caramelised. Remove the lamb, then add onions and carrots, cooking for a few minutes to build flavour. Add the garlic cloves whole and cook for an additional 2 minutes.
2. Braise Low & Slow
Return the lamb to the pot and add water, bay leaves, and a pinch of salt. Bring to a gentle simmer, cover, and transfer to the oven for 4–5 hours. After 2 hours, turn the lamb to ensure it continues absorbing the aromatic braising liquid. Cook until the meat is tender and falling off the bone.
3. Pull & Enrich
Allow the lamb to cool slightly, then shred into tender ribbons. Warm 500g of the pulled lamb with ½ cup of Frenchmaid Butter Chicken Sauce—this enriches the meat with creamy spice and winter‑friendly warmth.
4. Build the Burgers
Layer ciabatta buns with baby spinach, sliced cucumber, carrot, red onion, and generous spoonfuls of the warm butter chicken lamb. Garnish with fresh coriander. Serve immediately with kumara fries for a complete winter plate.
Chef’s Tips
Batch efficiency: Braise the lamb ahead of service—pulled portions reheat beautifully with Butter Chicken Sauce. Menu variation: Swap ciabatta for toasted naan for a more street‑food‑inspired build. Upsell opportunity: Offer an add‑on of crispy fried onions or mint yoghurt for extra texture and brightness.
Why It Works
The slow braise brings deep, comforting flavour while the Butter Chicken Sauce adds spice, creaminess, and cohesion—turning simple pulled lamb into a premium winter centrepiece. Fresh vegetables provide essential contrast, keeping the burger from feeling heavy, while the ciabatta bun holds structure for service.
It’s rich, aromatic, and perfectly suited to cold‑weather menus that prioritise comfort without sacrificing colour or freshness.
