The Scottish Arms’ Lamb Burger with Fennel Jam

The Scottish Arms’ Lamb Burger with Fennel Jam
the scottish arms' lamb burger with fennel jam photo by carmen troesser


5 lbs. ground lamb from your local farmer or butcher
1 large red onion, minced
1 cup Japanese bread crumbs (panko)
Salt and pepper to taste
Goat cheese

For the fennel jam
3 large heads fennel
1 cup sugar
1 cup cider vinegar
¾ cup water
4 sheets gelatin 


• Mix all of the ingredients in a large bowl, evenly distributing the onion and bread crumbs.

• Form the meat into 8-ounce patties and grill to medium.

• Serve on a toasted brioche bun* with goat cheese, as well as fresh lettuce, tomato and fennel jam.

For the fennel jam
• Shave the fennel and rinse it in cold water.

• Combine the sugar, vinegar and water in a medium saucepan and bring to a simmer.

• Add the fennel and continue simmering 3 to 5 minutes, till the fennel becomes soft and transparent.

• Stir in the gelatin and remove from heat.

• Refrigerate overnight to allow the gelatin to set.

* The Scottish Arms uses Companion, Hazel said. He also noted, “English potato crisps make a nice meal of it.”

Tags : Lamb , Fennel , Burger