Lamb Burgers With Lemon Garlic Aioli Food

LEMON-CAPER AIOLI

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

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 WITH LEMON GARLIC AIOLI

Steps:

• To make the aioli, mix together the mayonnaise, pressed garlic, and minced parsley. If you're sensitive to raw garlic, start with 1 clove of garlic and taste the aioli before adding more. Add about half of the lemon juice to the aioli, stir to mix, then taste, continuing to add lemon juice until the flavor is balanced for you. Season with 1/8 tsp sea salt and set aioli aside.
• Preheat the grill to medium-high heat. In a large bowl, gently break up the ground lamb with a wooden spoon. Add the 1/4 tsp sea salt, the ground cumin, and a few turns of freshly ground black pepper. Stir to gently mix the seasonings into the meat - try to mix the meat just enough to incorporate the spices, as overmixing will make your burgers tough. Gently form the burgers into four equally sized patties, then press your thumb into the middle of each patty to make a divot - this will keep the burgers flat when you grill them.
• Grill the burgers until they are medium in the middle (an internal temperature of 160 degrees F), about 4 minutes per side. If you'd like, you can also toast your burger buns for about 60 seconds while you are cooking the burgers. When the burgers are done, place the patties in the buns, top with a spoonful of the lemon garlic aioli and a few slices of red onion, and serve immediately.

LAMB BURGERS

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.

LAMB WITH AIOLI

Steps:

• Heat oil in small saucepan; deep-fry thyme briefly, only about 5 seconds til fragrant. Remove thyme from oila and drain on absorbent paper.
• Prehead oven to moderate.
• Cut potatoes into 1cm slices; heat 2 tablespoons of the reserved thyme oil in ovenproof/flameproof baking dish; cook potato slices in batches til lightly browned on both sides. Return all potatoes to baking dish; add lamb and roast, uncovered for about 15 minutes or unil cooked as desired.
• Meanwhile, make aioli.
• Boil, steam or microwave spinach til just wilted; drain. Heat remaining thyme oil with butter in small saucepan; cook mushrooms and garlic til softened. Cut each lamb rack into 4 cutlets; divide among serving plates with spinach, potato and mushrooms. Top with aioli, garnish with fried thyme and drizzle with vinegar.
• Aioli: whisk mustard, vinegar, garlic and egg yolks in a small bowl til combined; gradually add oil in a thin, steady stream, whisking constantly, til aioli thickens. Whisk in lemon juice.