Meat + Poultry Lamb Lamb Burgers with Onion Soup Aioli Be the first to rate & review! 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 By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on July 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: John Kernick Active Time: 30 mins Total Time: 1 hrs Yield: 4 Ingredients 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 Directions 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. Make Ahead The aioli can be refrigerated for up to 3 days. Stir well before using. Rate it Print