Lamb Burgers with Sun-Dried Tomato Aioli

posted in: Burger, Lamb | 0

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One of Scott’s co-workers raises lambs, so we decided to buy one this summer. We have all the cuts in the freezer. We’re started out with the ground lamb and made a few burger recipes. If you don’t want to use lamb, you could substitute ground beef. The arugula gives it a nice peppery flavor.

Lamb Burgers with Sun-Dried Tomato Aioli
Author: 
Recipe type: Burger
Serves: 4
 
Ingredients
  • 10 sun-dried tomatoes, packed without oil
  • 1 cup water
  • ¼ cup light mayonnaise
  • ½ teaspoon black pepper, divided
  • 2 garlic cloves, minced and divided
  • 2 tablespoons grated pecorino Romano cheese
  • ½ 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
Instructions
  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, ¼ 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, ¼ teaspoon pepper, cheese, salt, and lamb in a large bowl. Divide mixture into 4 portions, shaping into a ½-inch-thick patty. Heat a grill pan or outside grill 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. Spread about 1 tablespoon mayonnaise mixture on bottom half of each bun; top each with ½ cup arugula, 1 patty, 1 tomato slice, and top half of bun.
Nutrition Information
Serving size: ¼ Calories: 437 Fat: 22 g Saturated fat: 8 g Unsaturated fat: 3 g Trans fat: 0 Carbohydrates: 29 g Sugar: 4 g Sodium: 551 mg Fiber: 3 g Protein: 28 g Cholesterol: 82 mg
19 Weight Watchers Smart Points per burger (If you use 93/7 ground beef it would drop it to 11) I know this is high, but if you want a burger, you’re better off making one at home. Even though the points are high, it will be less than most restaurant burgers.

Place sun-dried tomatoes and 1 cup water in a microwave-safe bowl; microwave on HIGH 2 minutes. Let stand 3 minutes. Drain.

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Place sun-dried tomatoes, mayonnaise, 1/4 teaspoon pepper, and 1 garlic clove in a mini food processor (this food processor, which also doubles as a stick blender is used a lot at our house); pulse 10 times or until tomatoes are finely chopped. Set aside.

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Combine remaining 1 garlic clove, 1/4 teaspoon pepper, cheese, salt, and lamb in a large bowl.

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Divide mixture into 4 portions, shaping into a 1/2-inch-thick patty. As you can see in the picture, there is a thumbprint in the middle of each burger. This will help the burger cook evenly and hold it’s shape on the grill.

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Heat a grill pan or outside grill 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.

 

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.

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