Lamb Burgers with Fennel and Hot Pepper Mayonnaise

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.
  4. 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.