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1
For the mint and kale pesto: Combine all of the ingredients for the pesto except for the oil in a food processor or blender.
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2
Pulse the blender/food processor to chop the ingredients.
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3
Leaving the food processor on a medium speed, slowly add the oil while it is processing.
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4
Pour the pesto into a bowl or container and set aside.
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5
For the lamb burgers: Form the lamb meat into 1/3 pound patties and set them aside for a moment.
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6
Heat a large cast iron skillet to medium and add the butter and oil and allow it to melt.
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7
Once the skillet has heated completely, place the three burger patties on it and allow them to cook for 5 minutes.
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8
Flip the patties and cook an additional 3 minutes.
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9
Add the slices of cheese on top and cook until cheese is melted (you can place a cover over the skillet to help melt the cheese), or until meat is cooked to desired done-ness
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10
While the burgers are cooking, put your oven on the broil setting.
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11
Put the buns on a baking tray cut-side up and put the pan into the oven to allow them to toast.
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12
Keep an eye on them and remove them once theyre golden brown and crispy.
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13
Prepare your burgers by putting a patty on the bottom half of each bun, spreading kale mint pesto on top of the patty and adding spring greens.
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14
Add the top bun, serve with sweet potato fries and dive in!
