Lamb Burger Lemon Aioli Tomato Jam

Lamb Burger w/ Lemon Aioli & Tomato Jam

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Lamb Burger w/ Preserved Lemon Aioli & Tomato Jam

Makes Four 1/2lb Burgers
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.

Lamb Burger w/ Lemon Aioli & Tomato Jam
  • 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



Make the aioli in a food processor or by hand with a whisk, stirring in the preserved lemon once the mayonnaise has come together.


Season the ground lamb with the salt, Aleppo chile, and black pepper. Form it into four patties.


Grill or sear the patties to your desired doneness.


Lightly butter the brioche buns and toast them in a frying pan, toaster, or on the grill.


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.


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.

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