Name: Lamb Burgers with Fennel and Hot Pepper Mayonnaise
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 1 bulb fennel (with fronds); 1/4 small red onion, thinly sliced; 2 tablespoons fresh lemon juice; 2 tablespoons extra-virgin olive oil; Kosher salt; 6 tablespoons mayonnaise; 2 hot pickled cherry peppers, stems removed; 1 pound ground lamb; Freshly ground pepper; 2 cups baby arugula; 4 sesame hamburger buns, split and toasted; Potato chips, for serving

Directions

Trim, core and quarter the fennel. Roughly chop 1/4 cup fronds. Thinly slice the fennel (use a mandoline if you have one) and combine with the red onion, fennel fronds, lemon juice and 1 tablespoon olive oil in a medium bowl. Toss and season with salt.
Combine the mayonnaise and cherry peppers in a mini food processor and puree until smooth. (Alternatively, finely mince the cherry peppers and stir into the mayonnaise.) Refrigerate until ready to serve.
Form the lamb into 4 thin patties, about 4 inches wide and 1/2 inch thick. Season on both sides with salt and pepper. Heat a large skillet over high heat until very hot and add the remaining 1 tablespoon olive oil. Add the burgers and cook until well browned, about 2 minutes per side for medium.
Add the arugula to the fennel salad and toss to combine. Serve the burgers on the buns; top with the mayonnaise mixture and fennel salad. Serve with potato chips.

Photograph by Ralph Smith

Lamb Burgers with Fennel and Hot Pepper Mayonnaise

Ingredients

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages