Lamb Burgers with Fennel and Hot Pepper Mayonnaise
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 590
- Total Fat
- 39 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 83 milligrams
- Sodium
- 905 milligrams
- Carbohydrates
- 32 grams
- Dietary Fiber
- 4 grams
- Protein
- 20 grams
- Sugar
- 7 grams
- Total: 35 min
- Active: 35 min
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.