| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 bulb fennel (with fronds)
- 1/4 small red onion, thinly sliced
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 6 tablespoons mayonnaise
- 2 hot pickled cherry peppers, stems removed
- 1 pound ground lamb
- Freshly ground pepper
- 2 cups baby arugula
- 4 sesame hamburger buns, split and toasted
- Potato chips, for serving
Instructions
- Trim, core and quarter the fennel. Roughly chop 1/4 cup fronds. Thinly slice the fennel (use a mandoline if you have one) and combine with the red onion, fennel fronds, lemon juice and 1 tablespoon olive oil in a medium bowl. Toss and season with salt.
- Combine the mayonnaise and cherry peppers in a mini food processor and puree until smooth. (Alternatively, finely mince the cherry peppers and stir into the mayonnaise.) Refrigerate until ready to serve.
- Form the lamb into 4 thin patties, about 4 inches wide and 1/2 inch thick. Season on both sides with salt and pepper. Heat a large skillet over high heat until very hot and add the remaining 1 tablespoon olive oil. Add the burgers and cook until well browned, about 2 minutes per side for medium.
- Add the arugula to the fennel salad and toss to combine. Serve the burgers on the buns; top with the mayonnaise mixture and fennel salad. Serve with potato chips.
Nutrition Facts
| Calories | 590 |
| Total Fat | 39 grams |
| Saturated Fat | 10 grams |
| Cholesterol | 83 milligrams |
| Sodium | 905 milligrams |
| Carbohydrates | 32 grams |
| Dietary Fiber | 4 grams |
| Protein | 20 grams |
| Sugar | 7 grams |
Reviews
This has become one of our favorites, the fennel and the mayo make for a great tasting burger.
Love the sauce. If you like lamb, these burgers are great.