Lamb Burgers with Sun-Dried Tomato Aioli

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

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Nutritional Information

Amount per serving
  • Calories: 448
  • Fat: 23.8g
  • Saturated fat: 7.3g
  • Monounsaturated fat: 10.7g
  • Polyunsaturated fat: 3.2g
  • Protein: 27.5g
  • Carbohydrate: 28.9g
  • Fiber: 4.2g
  • Cholesterol: 78mg
  • Iron: 4mg
  • Sodium: 765mg
  • Calcium: 104mg

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. 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. 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. 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.
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