Best 3 Lamb Burgers With Lemon Caper Aioli And Fennel Slaw Recipes

Treat your taste buds to a culinary journey with our delectable Lamb Burgers, a symphony of flavors that will tantalize your senses. These succulent burgers, crafted with ground lamb, are bursting with savory goodness and complemented by a trio of extraordinary condiments: Lemon Caper Aioli, a tangy and aromatic sauce that adds a burst of brightness; Fennel Slaw, a refreshing and crunchy slaw with a hint of anise; and Tzatziki, a cool and creamy sauce made with yogurt, cucumber, and garlic. Prepare to indulge in a burger experience like no other, where every bite is an explosion of flavors and textures that will leave you craving more.

Here are our top 3 tried and tested recipes!

LEMON-CAPER AIOLI

Lemon-Caper Aioli image

Provided by Katie Lee Biegel

Categories condiment

Time 5m

Yield about 1 cup

Number Of Ingredients 6

Ingredients

1 cup mayonnaise
1 tablespoon capers, chopped
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh parsley
2 cloves garlic, grated
Juice of 2 lemons

Steps:

Mix the mayonnaise, capers, basil, parsley, garlic and lemon juice in a bowl and refrigerate until serving.

LAMB BURGERS WITH LEMON-CAPER AIOLI AND FENNEL SLAW

Lamb Burgers with Lemon-Caper Aioli and Fennel Slaw image

For this lamb burgers recipe, you'll want to splurge on good sturdy bakery buns that can absorb the extra liquid from the slaw and burger without disintegrating.

Provided by Nick Perkins

Yield Makes 4

Number Of Ingredients 21

Ingredients

Lemon-Caper Aioli:
1/4 cup rinsed salt-packed capers
1 cup mayonnaise
2 tablespoons olive oil
1 teaspoon finely grated lemon zest
3 tablespoons (or more) fresh lemon juice
1 teaspoon Dijon mustard
2 garlic cloves, finely grated
Kosher salt
Lamb burgers and assembly:
1 1/2 pounds ground lamb, preferably grass-fed
Kosher salt
4 tablespoons olive oil, divided
3 celery stalks, thinly sliced on the diagonal
1/2 fennel bulb, thinly sliced; plus 1/4 cup chopped fennel fronds (optional)
1/4 large sweet onion, thinly sliced
3 tablespoons fresh lemon juice
2 teaspoons crushed dried mint
Freshly ground black pepper
4 potato or ciabatta rolls, toasted
Boquerones (marinated white anchovies; for serving)

Steps:

Lemon-Caper Aioli:
Place capers in a small bowl and pour in warm water to cover. Let soak 20 minutes. Drain, rinse, and pat dry. Coarsely chop.
Whisk capers, mayonnaise, oil, lemon zest, lemon juice, mustard, and garlic in a medium bowl; taste and season with salt and more lemon juice, if desired.
Assembly:
Shape lamb into 4 patties about 1" thick, season with salt, and let sit at room temperature 30 minutes.
Heat 2 Tbsp. oil in a large skillet, ideally cast iron, over medium. Cook lamb patties, working in batches if needed, until browned (they won't take on as much color as a beef burger), 5-7 minutes. Turn and cook until browned on second side, about 5 minutes for medium-rare. Transfer patties to a plate and let rest 10 minutes.
Meanwhile, toss celery, fennel, fennel fronds (if using), onion, lemon juice, dried mint, and remaining 2 Tbsp. oil in a medium bowl. Season slaw with salt and pepper.
Generously spread aioli on cut sides of buns and build each burger with a lamb patty, 3 or 4 boquerones, and a mound of slaw. This is a messy burger, so the bib is not optional.
Do Ahead
Aioli can be made 1 day ahead. Cover and chill.

LAMB BURGERS

Lamb Burgers image

I bought a selection of lamb cuts from a CSA and got several one-pound packages of ground lamb. I made the last one tonight, and it was the best of all. Top them with Dijon mayo, tomato slices, and baby greens.

Provided by KLemons

Categories Main Dish Recipes Burger Recipes Lamb

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

1 pound ground lamb
1 4-inch sprig rosemary, chopped
4 sprigs thyme, chopped
1 tablespoon garlic powder
1 pinch salt
1 pinch ground black pepper
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
4 hamburger buns, split and toasted
4 thick slices tomato
1 cup baby mixed salad greens

Steps:

Preheat grill for medium heat and lightly oil the grate.
Thoroughly mix ground lamb, rosemary, thyme, garlic powder, salt, and pepper together in a bowl; shape into 4 patties.
Cook the burgers until they are beginning to firm and are hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Alternately, you can cook the burgers to your desired degree of doneness. Rest burgers while assembling toppings.
Mix mayonnaise and mustard together in a small bowl; spread 1 tablespoon of the mixture onto one side of each bun. Put a burger onto each bun and top with tomato and greens. Sandwich with remaining bun half to serve.

Nutrition Facts : Calories 438.5 calories, Carbohydrate 26.1 g, Cholesterol 79.8 mg, Fat 25.9 g, Fiber 2.2 g, Protein 24 g, SaturatedFat 8.1 g, Sodium 501.2 mg, Sugar 1.5 g

Tips:

For the best flavor, use ground lamb that is at least 80% lean.
To make sure the burgers are cooked evenly, use a meat thermometer to check that they have reached an internal temperature of 160 degrees Fahrenheit.
If you don't have a meat thermometer, you can cook the burgers until they are no longer pink in the center.
The lemon caper aioli is a great way to add flavor and moisture to the burgers. Be sure to make it ahead of time so that the flavors have time to meld.
The fennel slaw is a light and refreshing side dish that pairs perfectly with the lamb burgers. Be sure to thinly slice the fennel so that it is easy to eat.

Conclusion:

These lamb burgers with lemon caper aioli and fennel slaw are a delicious and easy-to-make meal. They are perfect for a summer cookout or a casual dinner party. The lamb burgers are juicy and flavorful, and the lemon caper aioli and fennel slaw add a refreshing brightness. This recipe is sure to please everyone at your table.