Lamb Burgers with Smoky Paprika Aioli

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Lamb Burgers with Smoky Paprika Aioli

Author Laura McIntosh

Ingredients

For Lamb Patties

• 1 lb Ground Lamb
• 1 Onion, minced
• 2 Garlic Cloves, minced
• 1/2 cup Kalamata Olives, sliced
• Salt
• Pepper

For the Smoky Paprika Aioli

• 3 Egg Yolks
• 1 cup Olive Oil
• 2 Garlic Cloves
• 1 Lemon, juiced
• 2 tbsp Smoked Paprika
• Salt
• Pepper

For Assembly

• Cheese (for melting)
• Arugula
• Tomato slices
• Caramelized Onions
• Onion Rolls

Instructions

For Lamb Patties

1. In a bowl, combine the ground lamb, minced onion, minced garlic cloves, sliced Kalamata olives, salt, and pepper. Mix the ingredients thoroughly.
2. Form the mixture into burger patties.

For the Smoky Paprika Aioli

1. In a food processor, add the egg yolks and garlic cloves. Blend on high until the eggs achieve a thick and ribbon-like consistency.
2. Slowly drizzle in the olive oil while continuing to blend until the mixture emulsifies.
3. Add the smoked paprika, lemon juice, and season with salt and pepper. Blend until the aioli is well combined and creamy.

For Assembly

1. Cook the prepared lamb burgers on a hot grill until they reach the desired internal temperature.
2. During the last moments of grilling, melt cheese onto the burgers.
3. Assemble the burgers by placing a patty on each onion roll.
4. Spread a generous amount of the smoky paprika aioli on the top and bottom bun.
5. Layer the burger with arugula, tomato slices, and a portion of caramelized onions.
6. Put the burger together and serve.

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