Hot Mamba Burger

Do you like peanut butter on your burger? How about with a little kick? Big Spoon Roasters delivers even bigger flavor with their handcrafted nut butters, and their spicy-and-subtly-sweet Hot Mamba Peanut Butter had us scheming. Pick up a jar the next time you’ve got burgers on the menu and it’ll be sure to spice things up in your condiment rotation. Find it in Aisle 2, next to its other delicious neighbors.



1 lb. ground beef (or pre-formed burgers)



Steak seasoning (optional)

1 package hamburger buns (brioche works best)


Tomato (sliced)


Sharp cheddar cheese (or American)

Hot Mamba Peanut Butter



We made our burgers on a stovetop in a cast-iron skillet and our instructions will reflect that. If you have access to a grill, feel free to use that to cook your burger. 

Put your cast-iron skillet on medium-high heat to get it ready for your burgers. 

While your skillet is getting hot, season and portion out your burger meat. Add a generous amount of salt and pepper to your preference, along with any other seasonings you desire. 

We made ¼ lb burgers and weighed them out using a kitchen scale, but you can do it by eye as well. Form your burgers and using your thumb, put a little dent in the center. This will help them cook evenly.

On medium heat, add your burgers to your cast iron skillet, as many as you can fit without crowding the pan. 

Once most of the juices in the burger rise to the top, they’re ready to flip. Cook them as-needed for your desired done-ness. I recommend checking them with a meat thermometer to make sure they’re ready before pulling them off the skillet. Repeat this until all your burgers are cooked.

Right after you take them off the skillet, add a slice of your chosen cheese. You can put them in the pan with the heat off, covered, to help melt the cheese. 

Add a blob of Hot Mamba Peanut Butter to your liking. I recommend about a tablespoon or 2 spread on top of the cheese to get a balanced flavor. 

Assemble your burger with slices of tomato, lettuce, and mayonnaise as desired. I recommend lightly toasting your burger buns before adding mayonnaise. 

Serve and eat immediately. Enjoy!


Za’atar Lamb Shanks & Roasted Potatoes

Sharing a delicious meal with your special someone is a wonderful way to celebrate Valentine’s Day, or any day that’s special to you. These oven-roasted, za’atar-crusted lamb shanks are the perfect main course for those who have a little extra time on their hands. This recipe may seem difficult, but the only real obstacle is making sure you start cooking early. Once you get the lamb in the oven, it does most of the work with only a few check-ins.

We’ve included a recipe for roasted potatoes as a suggested side, which you can cook alongside the lamb shanks as they’re finishing up. If you’d like a wine to accompany your meal, or a red we’d recommend a Bordeaux or a Chianti. The Bordeaux Rouge from Chartron La Fleur, or Badia a Coltibuono’s Chianti Cetamura would both pair well with this meal. If you prefer white wine, Gai’a Wines’ Monograph Moschofilero would be an excellent choice. All these wines can be found in our wine section towards the back of the store, in addition to many other wonderful selections. No matter what you pair this recipe with, you’re sure to impress your date and enjoy a lovely meal.


2 lamb shanks, thawed
2 T oil of your choice (sunflower, olive, etc.)
2 T salt (or to taste)
6 T Za’atar (feel free to use more if you need to)
6 cloves of garlic
1 cup vegetable broth

For the potatoes:
1 yellow onion
1 bag of small golden potatoes
2 T oil (sunflower, olive, etc.)
1 T dried rosemary
1 T za’atar (if desired)
Salt and pepper to taste

Preheat your oven to 450°.

Peel your garlic cloves, but only the paper-like husk of the garlic. Leave the innermost peel on and set them aside.

Place your lamb shanks in a large oven-safe roasting pan. It should be deep enough that the lamb shanks are not peeking over the sides of your pan.

Add half your oil, garlic, salt and za’atar to your lamb shanks. Rub the seasonings on them evenly and flip them. Repeat on the opposite side. Make sure to cover every part of the shank with seasoning.

Roast the lamb shanks in the oven for 20 minutes uncovered, then take them out and turn the temperature down to 325°.

Being careful not to burn yourself on the hot pan, wrap your pan in several layers of aluminum foil. Make sure there is no way for air to enter the pan. I recommend 3-4 layers of foil to keep it well-insulated and cover all the sides.

Place it back in the oven and cook for 2 hours.

After 1 ½ hours have passed, get started on your potatoes.

Prepare a large baking sheet with parchment paper. Set aside.

Cut your onion into large slices and lay them on the baking sheet. Cut your potatoes in half and add them to the baking tray.

Add your oil, rosemary, za’atar, salt, and pepper to the tray and shuffle all the ingredients until everything is well distributed.

Put your potatoes in the oven with your lamb. They will cook alongside it until everything is done.

After your lamb has been in the oven for 2 hours, remove it and leave the potatoes in the oven. Turn the oven temperature up to 400°.

Remove the foil from your roasting pan and pour in the vegetable broth. Set it in the oven and cook for another 15 minutes.

Once the 15 minutes is up, remove your lamb and allow it to cool a little before serving. If your potatoes look done to your liking, take them out of the oven as well. If you think they need a little more time, leave them in for another 5 minutes.

Plate your lamb and potatoes, pour a delightful beverage, and enjoy your meal.