Lamb Burgers With Sun-Dried Tomato Aioli Recipe

Name: Lamb Burgers With Sun-Dried Tomato Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 sun-dried tomatoes, packed without oil; 1 cup water; 1/4 cup canola mayonnaise; 1/2 teaspoon black pepper, divided; 2 garlic cloves, minced and divided; 2 tablespoons grated pecorino Romano cheese; 1/2 teaspoon kosher salt; 1 pound lean ground lamb; Cooking spray; 4 (2-ounce) multigrain hamburger buns; 2 cups arugula; 4 (1/2-inch-thick) tomato slices

Servings: persons

10 sun-dried tomatoes, packed without oil
1 cup water
1/4 cup canola mayonnaise
1/2 teaspoon black pepper, divided
2 garlic cloves, minced and divided
2 tablespoons grated pecorino Romano cheese
1/2 teaspoon kosher salt
1 pound lean ground lamb
Cooking spray
4 (2-ounce) multigrain hamburger buns
2 cups arugula
4 (1/2-inch-thick) tomato slices

1
Place sun-dried tomatoes and 1 cup water in a microwave-safe bowl; microwave on HIGH 2 minutes. Let stand 3 minutes. Drain. Place sun-dried tomatoes, mayonnaise, 1/4 teaspoon pepper, and 1 garlic clove in a mini food processor; pulse 10 times or until tomatoes are finely chopped. Set aside.
2
Combine remaining 1 garlic clove, 1/4 teaspoon pepper, cheese, salt, and lamb in a large bowl. Divide mixture into 4 portions, shaping into a 1/2-inch-thick patty. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 4 minutes on each side or until done. Remove from pan; cover and keep warm.
3
Arrange 4 bun halves, cut sides down, in pan over medium-high heat; cook 1 minute or until toasted. Repeat procedure with remaining bun halves. Spread about 1 tablespoon mayonnaise mixture on bottom half of each bun; top each with 1/2 cup arugula, 1 patty, 1 tomato slice, and top half of bun.

766

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 10 sun-dried tomatoes, packed without oil, 1 cup water, 1/4 cup canola mayonnaise, 1/2 teaspoon black pepper, divided, and more.

Yes, Lamb Burgers With Sun-Dried Tomato Aioli falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Burgers With Sun-Dried Tomato Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions