Lamb Burgers with Lemon-Caper Aioli and Fennel Slaw
by Nick Perkins
Yield: Makes 4Cook: 12-14 minutes
Ingredients
You have 2 of 17
produce
- ○1 teaspoonlemon zest(finely grated)
- ○3celery stalks(thinly sliced on the diagonal)
- ○1/2fennel bulb(thinly sliced)
- ○1/4 cupfennel fronds(chopped)
- ○1/4sweet onion(thinly sliced)
- ○3 tablespoonlemon juice(fresh)
- ○3 tablespoonlemon juice(fresh)
- ○2garlic cloves(finely grated)
protein
- ○1.5 poundground lamb(preferably grass-fed)
- ○boquerones(marinated)
grain
- ○4potato or ciabatta rolls(toasted)
pantry staple
- ✓1 cupmayonnaise
- ✓2 tablespoonolive oil
- ✓1/4 cupcapers(rinsed)
- ○1 teaspoonDijon mustard
- ○Kosher salt
- ✓4 tablespoonolive oil(divided)
- ○2 teaspoondried mint(crushed)
- ○ground black pepper(freshly ground)
Instructions
- Place capers in a small bowl and pour in warm water to cover. Let soak 20 minutes. Drain, rinse, and pat dry. Coarsely chop.
- Whisk capers, mayonnaise, oil, lemon zest, lemon juice, mustard, and garlic in a medium bowl; taste and season with salt and more lemon juice, if desired.
- Aioli can be made 1 day ahead. Cover and chill.
- Shape lamb into 4 patties about 1" thick, season with salt, and let sit at room temperature 30 minutes.
- Heat 2 Tbsp. oil in a large skillet, ideally cast iron, over medium. Cook lamb patties, working in batches if needed, until browned (they won’t take on as much color as a beef burger), 5–7 minutes. Turn and cook until browned on second side, about 5 minutes for medium-rare. Transfer patties to a plate and let rest 10 minutes.
- Meanwhile, toss celery, fennel, fennel fronds (if using), onion, lemon juice, dried mint, and remaining 2 Tbsp. oil in a medium bowl. Season slaw with salt and pepper.
- Generously spread aioli on cut sides of buns and build each burger with a lamb patty, 3 or 4 boquerones, and a mound of slaw.
My notes
This is a messy burger, so the bib is not optional.