Imagine biting into a succulent lamb burger that transports you straight to the sun-drenched coastlines of the Mediterranean, where every bite is an explosion of flavor and culinary passion. These aren't just ordinary burgers - they're a gourmet experience that elevates your home cooking from mundane to magnificent, featuring a tantalizing sun-dried tomato aioli that will have your dinner guests begging for the recipe!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 lb ground lamb
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 4 burger buns
- 1/2 cup sun dried tomatoes, chopped
- 1/2 cup mayonnaise
- Fresh arugula for serving
Instructions
- In a large mixing bowl, combine ground lamb, garlic powder, onion powder, salt, and pepper. Gently mix ingredients using your hands, being careful not to overwork the meat.
- Divide the lamb mixture into 4 equal portions and shape each into a uniform patty, creating a slight indentation in the center to prevent bulging during cooking.
- Prepare the sun dried tomato aioli by finely chopping the sun dried tomatoes and mixing them thoroughly with mayonnaise in a small bowl. Set aside.
- Preheat a grill or heavy skillet to medium-high heat. If using a skillet, lightly oil the surface to prevent sticking.
- Cook lamb burgers for approximately 4-5 minutes per side for medium doneness, or adjust cooking time based on desired level of doneness. Internal temperature should reach 145°F for medium rare.
- While burgers are cooking, lightly toast the burger buns to add extra texture and warmth.
- Once burgers are cooked, remove from heat and let rest for 2-3 minutes to allow juices to redistribute.
- Assemble burgers by spreading sun dried tomato aioli on both sides of the bun, placing the lamb patty, and topping with fresh arugula.
- Serve immediately and enjoy your Mediterranean-style lamb burgers.
Tips
- Handle the lamb meat gently when mixing and forming patties to keep the texture tender and prevent tough burgers.
- The indentation in the center of each patty is crucial - it helps the burger maintain a flat shape and prevents it from puffing up during cooking.
- For the most flavorful results, use fresh, high-quality ground lamb and don't be afraid to season generously.
- Let the burgers rest after cooking to ensure the juices redistribute, keeping the meat moist and flavorful.
- Toast the buns lightly to add a delightful crunch and prevent them from becoming soggy from the aioli.
- If you don't have a grill, a cast-iron skillet works perfectly and can help achieve a beautiful, crispy exterior.
Nutrition Facts
Calories: 540kcal
Carbohydrates: 34g
Protein: 37g
Fat: 34g
Saturated Fat: 10g
Cholesterol: 80mg
