Lamb Burger w/ Preserved Lemon Aioli & Tomato Jam
Makes Four 1/2lb Burgers
 |
WINE PAIRING | |
|---|---|---|
| Malbec from Argentina | ||
Simple but satisfying, these burgers amp up lamb’s savory flavor with umami-packed preserved lemon aioli and a slow-cooked tomato jam. Both condiments can be made ahead of time, making this a perfect recipe for upscale backyard grilling parties.
INGREDIENTS
- Lemon Aioli:
- 2 Egg Yolks
- 1 1/2 tbsp Lemon Juice
- 1 ½ cup Neutral Vegetable Oil (canola, etc)
- 1 ½ tbsp minced Preserved Lemon
- Lamb Patties:
- 2lbs Ground Lamb
- 2 tsp Salt
- 2 tsp Aleppo Chile
- ½ tsp Black Pepper
- Bibb Lettuce
- 4 Brioche Buns
- Plus:
- Herbed Tomato Jam or Extra Tangy Tomato Jam
DIRECTIONS
1
Make the aioli in a food processor or by hand with a whisk, stirring in the preserved lemon once the mayonnaise has come together.
2
Season the ground lamb with the salt, Aleppo chile, and black pepper. Form it into four patties.
3
Grill or sear the patties to your desired doneness.
4
Lightly butter the brioche buns and toast them in a frying pan, toaster, or on the grill.
5
Spread some of the tomato jam on the top portion of each bun, and some of the aioli on the bottom portion of each bun.
6
Put a bibb lettuce leaf on top of the aioli, then put the lamb patty on top of the lettuce. Put the tomato-jammed top of the bun on top of the patty, then serve.