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lamb burger with tomato arugula and aioli on a bun with fries
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Lamb Burger with Harissa Aioli

This burger combines the unique flavor of ground lamb with a quick sweet and spicy harissa aioli, augmented with arugula, creamy goat cheese and served on potato buns.
Course Sandwich
Cuisine American
Keyword aioli, burger, fish sauce, ground lamb, Harissa
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4

Ingredients

For the harissa aioli:

  • ¼ cup mayonnaise
  • 2 tablespoons harissa
  • 1 clove garlic, minced

For the lamb burgers:

  • 1 pound ground American lamb
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • ½ teaspoon garlic powder
  • 2 tablespoons extra-virgin olive oil, divided

For assembly:

  • 4 potato hamburger buns, split in half
  • 4 ounces goat cheese, crumbled
  • 1 medium heirloom tomato, sliced
  • 1 packed cup wild arugula

Instructions

For the harissa aioli:

  • In a small bowl whisk together the mayonnaise, harissa and garlic until combined then cover with plastic wrap and refrigerate until ready to use. Can be made up to a week in advance and stored, refrigerated.

For the lamb burgers:

  • Divide the ground lamb into 4 equal portions and flatten into patties. Lay out on a parchment paper-lined baking sheet and season on both sides with the salt, pepper and garlic powder.
  • Heat a large cast iron skillet over medium-high heat then add 1 tablespoon of the olive oil and heat through. Add two of the patties to the pan and cook until the burgers are golden brown and slightly charred, about 3 minutes. Flip the burgers and cook for an additional 4 minutes for medium-rare. Repeat with the remaining oil and burger patties.

For assembly:

  • Preheat oven to broil. Arrange the hamburger buns cut sides up on a baking sheet and broil until golden brown, about 1 to 2 minutes. Spread the bottom half of the bun with the goat cheese then top each with a lamb burger and top with a slice of tomato and a handful of arugula. Spread a tablespoon of the aioli on the top half of the bun and close. Repeat with the remaining burgers. Serve immediately.