Recipe provided by Salt Pepper Skillet
Prep Time 10 minutes Cook Time 10 minutes
INGREDIENTS
1 lb ground American lamb (85/15% fat content)
2 teaspoon smoked paprika
1 teaspoon granulated garlic
½ teaspoon granulated onion
kosher salt
pepper
Harissa aioli
½ cup mayonnaise
1 tablespoon harissa (or more if you want it spicier)
1 teaspoon lemon zest
1 teaspoon smoked paprika
Toppings / condiments
grilled onions
1 heirloom tomato slices
butter lettuce
harissa aioli
DIRECTIONS
Make the aioli by stirring together the mayonnaise with the harissa, lemon zest and smoked paprika.
Make the lamb burger patties by seasoning the ground lamb with smoked paprika, granulated garlic, onion, salt and pepper in a bowl. Very gently incorporate the seasonings without pressing too firmly or the burgers can become tough.
Divide and portion out for the desired burger size and gently form the patties.
Prepare the grill and preheat for medium-high heat grilling with a two zone setup (see note). Optionally add some wood chips (I prefer apple or cherry wood) to the side for some extra smoke if desired.
Season the patties on the outside with a little more kosher salt and pepper.
Grill the burgers for 2 to 3 minutes per side over the direct heat, then transfer to the cooler side of the grill and close the lid. Continue to cook until the desired internal temperature is reached. 125°-130° F for medium-rare and 130-135° f for medium **.
Remove from the grill and rest for 3 to 5 minutes.
Lightly toast the buns while the patties rest.
Assemble the burgers by spreading aioli on each of the buns, then lettuce (to keep buns from getting soggy), lamb burger patty, tomatoes and then grilled onions and another slice of lettuce. Serve immediately.
Notes:
** The USDA recommends that ground lamb be cooked to an internal temperature of 160° F.
* A two-zone grilling setup is with a hot side and a cooler side. For a charcoal grill, place the coals on one side of the grill which will be the hot side. For a gas grill, light half of the burners which will be the hot side.
If you are experiencing flare-ups while searing the burgers, move the patties to the cooler (indirect) side of the grill.
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