LAMB BURGERS WITH LEMON-CAPER AIOLI AND FENNEL SLAW
For this lamb burgers recipe, you'll want to splurge on good sturdy bakery buns that can absorb the extra liquid from the slaw and burger without disintegrating.
Provided by Nick Perkins
Yield Makes 4
Number Of Ingredients 21
Steps:
- Lemon-Caper Aioli:
- 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.
- Assembly:
- 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. This is a messy burger, so the bib is not optional.
- Do Ahead
- Aioli can be made 1 day ahead. Cover and chill.
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Santosh Chauhan
[email protected]These burgers were amazing!
Mansura Islam
[email protected]I can't wait to make these burgers again!
Christy Vergara
[email protected]This is a great recipe for a special occasion.
Muganda Fidel
[email protected]I would definitely recommend this recipe to others.
Jaden Tatenda
[email protected]The slaw was a bit too sweet for my taste.
Wonzo Willie
[email protected]I would have liked the aioli to be a bit more garlicky.
Gopal Baisnab
[email protected]These burgers were a bit too gamey for my taste.
Renuka Kumal
[email protected]I'm glad I tried this recipe, but I think I'll stick to my regular beef burgers next time.
ROYAL FORCES
[email protected]Overall, I thought these burgers were just okay. I wouldn't go out of my way to make them again.
Johnson Mason
[email protected]I'm not sure if I did something wrong, but my burgers didn't turn out as juicy as I expected.
Reaygen Reiling
[email protected]These burgers were a bit dry, but the aioli and slaw helped to make them more moist.
Andre Kerr
[email protected]I would definitely make these burgers again. They're a great option for a summer cookout.
Joseph Broadway
[email protected]The lemon caper aioli was a bit too tangy for my taste, but the burgers were still delicious.
Marisol DIVA
[email protected]I loved the fennel slaw! It was a great way to add some crunch and freshness to the burgers.
Baby
[email protected]These burgers were easy to make and turned out great. The aioli and slaw were especially tasty.
Stephen White
[email protected]I'm not a huge fan of lamb, but these burgers were surprisingly good. The aioli and slaw really helped to balance out the flavor of the lamb.
Rosemary Ngakuka
[email protected]I love the combination of flavors in this dish. The lamb burgers are savory and flavorful, while the lemon caper aioli and fennel slaw are bright and refreshing.
English English
[email protected]These lamb burgers were a hit with my family! The lemon caper aioli and fennel slaw were the perfect complements to the juicy lamb patties.