Delicious! I used onion buns instead of wheat. Other than that, I followed the recipe. I might use a bit more garlic and romano next time.
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)
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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
- 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
- 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.
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