John Kernick
Active Time
30 MIN
Total Time
1 HR
Yield
Serves : 4

 Instead of putting caramelized onions on these tasty lamb burgers, Food & Wine’s Justin Chapple whisks onion soup mix into mayonnaise for a very playful and delicious spread. Slideshow: More Burger Recipes

How to Make It

Step 1    

In a bowl, whisk the mayonnaise, onion soup mix and lemon juice. Cover and refrigerate for at least 30 minutes. 


Step 2    

Meanwhile, in a medium bowl, toss the cucumbers with the sugar and 1/2 teaspoon of salt and let stand until pliable, about 20 minutes. 


Step 3    

Light a grill or preheat a grill pan. Form the lamb into 4 patties, about 1/2 inch thick. Using your thumb, make an impression in the center of each patty. Season with salt and pepper. Grill over moderate heat, turning once, until nearly cooked through, about 6 minutes total.


Step 4    

Spread the aioli on the bun bottoms and top with the 
burgers, cucumbers, peppers and arugula. Close and serve.

Make Ahead

The aioli can be refrigerated for up to 3 days. Stir well before using.


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