Spiced Lamb Burgers With Fennel Slaw Recipes

SPICED LAMB BURGERS WITH FENNEL SLAW

Steps:

• Stir the cumin, coriander, salt, pepper, allspice and nutmeg together in a small bowl to blend.
• Put the lamb in a large bowl. Grate the onion on a box grater and add to the lamb. Add the spice mix. Blend well with your hands or a large fork and form into 4 patties.
• Stir the feta and yogurt together in a bowl.
• Toss the fennel in a bowl with the lemon juice, olive oil and ½ teaspoon salt.
• Grill or broil the burgers until cooked to your liking. Serve the burgers on buns or pita, topped with some of the feta-yogurt sauce, fennel slaw, green sauce, lettuce, cucumber and sprouts.

LAMB BURGERS WITH FENNEL AND HOT PEPPER MAYONNAISE

Steps:

• Trim, core and quarter the fennel. Roughly chop 1/4 cup fronds. Thinly slice the fennel (use a mandoline if you have one) and combine with the red onion, fennel fronds, lemon juice and 1 tablespoon olive oil in a medium bowl. Toss and season with salt.
• Combine the mayonnaise and cherry peppers in a mini food processor and puree until smooth. (Alternatively, finely mince the cherry peppers and stir into the mayonnaise.) Refrigerate until ready to serve.
• Form the lamb into 4 thin patties, about 4 inches wide and 1/2 inch thick. Season on both sides with salt and pepper. Heat a large skillet over high heat until very hot and add the remaining 1 tablespoon olive oil. Add the burgers and cook until well browned, about 2 minutes per side for medium.
• Add the arugula to the fennel salad and toss to combine. Serve the burgers on the buns; top with the mayonnaise mixture and fennel salad. Serve with potato chips.

LAMB BURGERS WITH LEMON-CAPER AIOLI AND FENNEL SLAW

Steps:

• Lemon-Caper Aioli:
• Place capers in a small bowl and pour in warm water to cover. Let soak 20 minutes. Drain, rinse, and pat dry. Coarsely chop.
• Whisk capers, mayonnaise, oil, lemon zest, lemon juice, mustard, and garlic in a medium bowl; taste and season with salt and more lemon juice, if desired.
• Assembly:
• Shape lamb into 4 patties about 1" thick, season with salt, and let sit at room temperature 30 minutes.
• Heat 2 Tbsp. oil in a large skillet, ideally cast iron, over medium. Cook lamb patties, working in batches if needed, until browned (they won't take on as much color as a beef burger), 5-7 minutes. Turn and cook until browned on second side, about 5 minutes for medium-rare. Transfer patties to a plate and let rest 10 minutes.
• Meanwhile, toss celery, fennel, fennel fronds (if using), onion, lemon juice, dried mint, and remaining 2 Tbsp. oil in a medium bowl. Season slaw with salt and pepper.
• Generously spread aioli on cut sides of buns and build each burger with a lamb patty, 3 or 4 boquerones, and a mound of slaw. This is a messy burger, so the bib is not optional.
• Do Ahead
• Aioli can be made 1 day ahead. Cover and chill.

SPICED LAMB BURGERS WITH SPRING SLAW

Steps:

• Make the yogurt sauce:
• Whisk yogurt, oil, lemon zest, salt, and garlic in a medium bowl until combined.
• Do Ahead: Yogurt sauce can be made 1 day ahead. Cover and chill.
• Make and assemble the burgers:
• Mix paprika, cayenne, 1 1/2 tsp. salt, and 1 tsp. black pepper in a small bowl.
• Shape lamb into 4 patties about 3/4" thick. Season with spice mixture on both sides.
• Heat oil in a large skillet, preferably cast iron, over medium-high. Working in batches if needed, cook patties until underside is browned, 5-6 minutes. Turn and cook until browned on other side, 4-5 minutes for medium-rare. Transfer to a plate and let rest 10 minutes.
• Meanwhile, toss asparagus, snap peas, onion, lemon juice, and remaining 1/2 tsp. salt and 1/2 tsp. pepper in a medium bowl.
• Generously spread yogurt sauce on cut sides of buns. Build each burger with a lamb patty and a mound of slaw. You will probably have extra slaw left over-serve it alongside.

LAMB BURGERS WITH FENNEL SALAD

Steps:

• Prepare grill or broiler.
• To prepare salad, combine first 10 ingredients (fennel through garlic).
• To prepare burgers, combine cheese and next 5 ingredients (cheese through turkey) in a large bowl.
• Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.
• Place patties on a grill rack or broiler pan coated with cooking spray; cook 4 minutes on each side or until done.
• Cut patties in half. Place 2 patty halves and 1/4 cup salad in each pita half.