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
1/2 cup mayonnaise
1 tablespoon prepared onion soup mix, such as Lipton
1 teaspoon fresh lemon juice
2 Persian cucumbers, very thinly sliced lengthwise
1 teaspoon sugar
1 1/2 pounds ground lamb
4 hamburger buns, split and toasted
Halved and seeded piquillo peppers and baby arugula, for serving
How to Make It
In a bowl, whisk the mayonnaise, onion soup mix and lemon juice. Cover and refrigerate for at least 30 minutes.
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.
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.
Spread the aioli on the bun bottoms and top with the burgers, cucumbers, peppers and arugula. Close and serve.
The aioli can be refrigerated for up to 3 days. Stir well before using.
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