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.
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
4 (2-ounce) multigrain hamburger buns
2 cups arugula
4 (1/2-inch-thick) tomato slices
How to Make It
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.
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.
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.
This recipe was very flavorful. I also made the Sweet and Tangy Slaw that the magazine recommended. They were very good together, though next time, I'll probably make the slaw earlier to allow the flavors to come together more. The recipe was easy to make and turned out very well.
I would definitely not replace the lamb with anything because the ground lamb really makes this recipe! The aioli was pretty good, and this recipe was really simple to make. I will definitely make it again!
Before I review I would like to suggest that if you do not make the recipe as written do not review it. Reviews are for the recipe as written. From there most of us can make the changes necessary
This was great and the aioli like most gives it a real punch.
I switched the lamb for ground turkey, but the standout is the sun-dried tomato aioli-- very tasty! I used the leftover aioli on my turkey sandwich for lunch the next day. I also just added the garlic to the food processor whole instead of mincing it before and then divided it. The burgers have a nice flavor, but I would make the aioli just to have on hand!
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