Go Back
–+ servings
Juicy lamb burger with toppings on wooden board.
Print Pin
No ratings yet

Lamb Feta Burgers & Lemon Aioli

Juicy, tender lamb burgers with a lemon, garlic aioli to kick it up a notch!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 burgers
Calories 529kcal
Author Beth Neels
Cost $6

Equipment

Ingredients

Lamb Burgers with Lemon, Garlic and Mint Aioli

  • 1 pound ground lamb
  • 1 tablespoon grated onion
  • 1 medium clove garlic , grated
  • 1 teaspoon Kosher Salt
  • 1 teaspoon cracked black pepper
  • 2 ounces feta cheese crumbles
  • 4 hamburger rolls
  • 2 slices Brie Cheese optional

Aioli with Lemon, Garlic and Mint

  • Separate 3 eggs reserve whites for another use
  • juice of 1/2 lemon
  • 1-2 tablespoon chopped mint
  • about 1/2 c. olive oil
  • 3 cloves garlic
  • 1/4 teaspoon Salt
US Customary - Metric

Instructions

For Burgers

  • Grate onion and garlic directly over bowl with ground lamb.
  • Form into 4 Burgers, make an indentation in the center of one side.
  • Place burgers with the indented side down.
  • Grill burgers or cook in a grill pan with a bit of olive oil over high heat until nicely browned.
  • Flip and top with cheese.
  • We continue to cook until internal temperature reaches 140 degrees F. (Rare). USDA recommends 160 degrees, these will be well done.
  • Let burgers rest for 5 minutes.
  • Top with desired toppings and Lemon, Garlic and Mint Aioli.

For Aioli

  • Mince garlic.
  • On a cutting board smash garlic and salt together with the side of a chef's knife to form a paste. 
  • Garlic should be well pasted.
  • Place garlic paste, eggs and lemon juice in a food processor container.
  • Turn food processor on and stream in olive oil in a very slow stream until the mixture emulsifies and becomes thick. About the consistency of mayonnaise.
  • Add chopped mint and pepper
  • If it becomes too thick you can add more lemon juice or a few drops of water to thin.

Video

Notes

Best when eaten fresh.
It is best not to cook lamb over medium rare. 120-125°F/49-50°C
Do not make extras.

Nutrition

Calories: 529kcal | Carbohydrates: 23g | Protein: 28g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 109mg | Sodium: 674mg | Potassium: 336mg | Sugar: 3g | Vitamin A: 160IU | Vitamin C: 1.5mg | Calcium: 192mg | Iron: 3.4mg