Lamb Burgers with Onion Soup Aioli

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.

  • Active:
  • Total Time:
  • Servings: 4


  • 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

  • Kosher salt
  • Pepper

  • 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 this recipe

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

  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. 

  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.

  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.

Contributed By Photo John Kernick Published July 2017

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