Lamb Burgers with Sun-Dried Tomato Aioli

Lamb Burgers with Sun-Dried Tomato Aioli Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
Give your everyday burger recipe a twist by using lean ground lamb. The homemade aioli can be made ahead to cut back on dinner prep.

Yield:

4 servings (serving size: 1 burger)

Recipe from

Cooking Light

Nutritional Information

Calories 448
Fat 23.8 g
Satfat 7.3 g
Monofat 10.7 g
Polyfat 3.2 g
Protein 27.5 g
Carbohydrate 28.9 g
Fiber 4.2 g
Cholesterol 78 mg
Iron 4 mg
Sodium 765 mg
Calcium 104 mg

Ingredients

10 sun-dried tomatoes, packed without oil
1 cup water
1/4 cup canola mayonnaise
1/2 teaspoon black pepper, divided
2 garlic cloves, minced and divided
2 tablespoons grated pecorino Romano cheese
1/2 teaspoon kosher salt
1 pound lean ground lamb
Cooking spray
4 (2-ounce) multigrain hamburger buns
2 cups arugula
4 (1/2-inch-thick) tomato slices

Preparation

1. Place sun-dried tomatoes and 1 cup water in a microwave-safe bowl; microwave on HIGH 2 minutes. Let stand 3 minutes. Drain. Place sun-dried tomatoes, mayonnaise, 1/4 teaspoon pepper, and 1 garlic clove in a mini food processor; pulse 10 times or until tomatoes are finely chopped. Set aside.

2. Combine remaining 1 garlic clove, 1/4 teaspoon pepper, cheese, salt, and lamb in a large bowl. Divide mixture into 4 portions, shaping into a 1/2-inch-thick patty. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 4 minutes on each side or until done. Remove from pan; cover and keep warm.

3. Arrange 4 bun halves, cut sides down, in pan over medium-high heat; cook 1 minute or until toasted. Repeat procedure with remaining bun halves. Spread about 1 tablespoon mayonnaise mixture on bottom half of each bun; top each with 1/2 cup arugula, 1 patty, 1 tomato slice, and top half of bun.

Bruce Weinstein and Mark Scarbrough,

Cooking Light

June 2010
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