Harissa Aioli
0.25 cup Mayonnaise
2 tbsp Harissa
1 Garlic, minced
Lamb Burgers
1 lb Ground American lamb
Kosher salt & freshly ground black pepper, as needed
0.50 tsp Garlic powder
2 tbsp Extra-virgin olive oil, divided
Assembly
4 Potato hamburger buns, split in half
4 Goat cheese, crumbled
1 Medium heirloom tomato, sliced
1 cup Wild arugula (packed)
Harissa Aioli
1In a small bowl whisk together the mayonnaise, harissa and garlic until combined then cover with plastic wrap and refrigerate until ready to use. Can be made up to a week in advance and stored, refrigerated.
Lamb Burger
2Divide the ground lamb into 4 equal portions and flatten into patties. Lay out on a parchment paper-lined baking sheet and season on both sides with the salt, pepper and garlic powder.
3Heat a large cast iron skillet over medium-high heat then add 1 tablespoon of the olive oil and heat through. Add two of the patties to the pan and cook until the burgers are golden brown and slightly charred, about 3 minutes. Flip the burgers and cook for an additional 4 minutes for medium-rare. Repeat with the remaining oil and burger patties.
Assembly
4Preheat oven to broil. Arrange the hamburger buns cut sides up on a baking sheet and broil until golden brown, about 1 to 2 minutes. Spread the bottom half of the bun with the goat cheese then top each with a lamb burger and top with a slice of tomato and a handful of arugula. Spread a tablespoon of the aioli on the top half of the bun and close. Repeat with the remaining burgers. Serve immediately.
Ingredients
Harissa Aioli
0.25 cup Mayonnaise
2 tbsp Harissa
1 Garlic, minced
Lamb Burgers
1 lb Ground American lamb
Kosher salt & freshly ground black pepper, as needed
0.50 tsp Garlic powder
2 tbsp Extra-virgin olive oil, divided
Assembly
4 Potato hamburger buns, split in half
4 Goat cheese, crumbled
1 Medium heirloom tomato, sliced
1 cup Wild arugula (packed)
Directions
Harissa Aioli
1In a small bowl whisk together the mayonnaise, harissa and garlic until combined then cover with plastic wrap and refrigerate until ready to use. Can be made up to a week in advance and stored, refrigerated.
Lamb Burger
2Divide the ground lamb into 4 equal portions and flatten into patties. Lay out on a parchment paper-lined baking sheet and season on both sides with the salt, pepper and garlic powder.
3Heat a large cast iron skillet over medium-high heat then add 1 tablespoon of the olive oil and heat through. Add two of the patties to the pan and cook until the burgers are golden brown and slightly charred, about 3 minutes. Flip the burgers and cook for an additional 4 minutes for medium-rare. Repeat with the remaining oil and burger patties.
Assembly
4Preheat oven to broil. Arrange the hamburger buns cut sides up on a baking sheet and broil until golden brown, about 1 to 2 minutes. Spread the bottom half of the bun with the goat cheese then top each with a lamb burger and top with a slice of tomato and a handful of arugula. Spread a tablespoon of the aioli on the top half of the bun and close. Repeat with the remaining burgers. Serve immediately.
American Lamb Burger with Harissa Aioli
