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Sweet Ginger Basil Pepper Lamb Burger with Aioli

by  Tracey Augustine on December 01, 2015
Sweet Ginger Basil Pepper Lamb Burger with Aioli

A chef often needs new challenges in the kitchen when creating recipes and elevating food to another level.  Inspiration can come from different people, places and things but is often only in the mind of a culinary visionary dedicated to the culinary arts. 

I was recently challenged to create a recipe using a product from Arawak Farm which is inspired by the founder's Arawak Indian heritage. I chose the Sweet Ginger Basil Pepper Sauce with  spicy ginger blended with serrano and habanero peppers, basil, garlic, onion, carrots, a little sugar and a kick of apple cider vinegar.  The condiments have very little sugar and fat and are low-sodium, vegan, gluten-free and non-GMO.  There are 3 to choose from that will spice up any dish.

Here is the end result of my creation.  Enjoy!




Lamb Burger

1 pound ground lamb

1 tablespoon fresh garlic, minced

1/4 cup onions, finely diced

2 tablespoons olive oil, more for frying

1/4 cup plain breadcrumbs

3 tablespoons Arawak Farm Sweet Ginger Basil Pepper Sauce

1/8 teaspoon salt



1/4 cup mayonnaise

1 teaspoon fresh minced garlic

1 tablespoon Arawak Farm Sweet Ginger Basil Pepper Sauce

1 pinch salt and pepper


1.  On low-medium heat, place the olive oil in a skillet.  Add onions and stir occasionally until onions are soft.  Add garlic and sauté for another 2 minutes. Cool mixture and then put in a bowl.

2.  Put ground lamb into the bowl with the onions and garlic.  Add in ginger basil pepper sauce, bread crumbs and salt. Combine ingredients well.

3.  With hands, form meat into medium-sized patties.  In a skillet drizzle enough olive oil to coat the pan.  When hot, place burgers in skillet and brown on both sides.  Place burgers on a sheet pan and finish cooking for about 10 minutes in a 400 degree oven.

4. In a bowl combine and whisk together all ingredients for the aoili.  Spread evenly on over both sides of the bun

5. Serve burgers on a bun with aioli, lettuce and tomatoes.


Chef Tracey Augustine is the owner of Cashmere Bites – a company providing cooking classes and culinary teambuilding events in the Los Angeles area.  For more information visit


Simple Gourmet Sauce ImageEnjoy 25% off all Arawak Farm’s Pepper Sauces for the holidays.  Sauces include the Sweet Ginger Basil, Mixed Berry Mango Pineapple. For this offer, visit our Holiday Gift Guide.


Tracey Augustine

Tracey Augustine

Tracey Augustine is the Founder and Executive Chef of Cashmere Bites, a business and culinary studio in Los Angeles offering cooking classes, private parties, wine tasting dinners, catering and culinary tours. full bio


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