Grilled Lamb Burgers and Red Onions with Lemon Aioli
There's nothing quite like a perfectly grilled burger during the summer. I'm not talking about the pre-made patties that we can find in the store. Don't get me wrong they're fine in a pinch but once you make your own there is no turning back. With my guys in mind, I decided I'd make some lamb burgers. As you may know, my husband and sons love lamb so I knew I was on the right track. I seasoned the meat with spices and aromatics. Once cooked I topped it with grilled red onions and slathered a Lemon Aioli on top. This resulted in the most delicious burgers. Each juicy bite delivered tons of flavor, crunch, and complete joy. My guys loved them so I know I'll be making them again and again.
Ingredients for Grilled Lamb Burgers and Red Onions with Lemon Aioli:
makes 8 burgers
3 pounds ground lamb
1 tablespoon Dijon mustard
1/2 cup finely chopped shallots
1/4 cup chopped parsely
1 1/2 tablespoons fresh oregano
3 cloves garlic, minced
1 1/2 teaspoons smoked paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper
serve with buns, lettuce, and tomatoes
2-3 red onions, peeled and thickly sliced
1 cup mayonnaise
3 teaspoons lemon zest, from about 2 lemons
4 teaspoons fresh lemon juice
2 cloves garlic, minced
1/8 teaspoon white pepper
Time-Saving Tips: The burgers can be prepared early in the day; grill right before serving. The Ailoi can also be prepared earlier in the day and refrigerated.
Let's see what we need.
We're ready to cook.
Combine the Lemon-Aioli ingredients; refrigerate until ready to use.
Cut the onion and gently toss with some oil and season with salt and pepper; set aside.
Mix together all of the burger ingredients. Shape into 8 equal-sized burgers and placed on a parchment-lined cookie sheet. At this point, the burgers can be covered with plastic wrap and refrigerated for a few hours. Use the buns as a guide to determine how big to make the burgers. They should be slightly bigger than the buns because they will shrink up when cooked.
Preheat the grill to medium-high and then add the burgers and onions. Flip burgers when you see good grill marks. Then cook a few more minutes depending on the thickness of the burgers. Don't overcook the lamb, they should be pink. Overcooked lamb tastes "lamb-ier' then when cooked just right. The onions will only take a couple of minutes to get some grill marks, too.
They're ready! I know, they look pretty amazing, right? I like to build the burgers starting with the bottom half of the bun, lettuce, a seasoned slice of tomato, burger, aioli, onions, and the bun. Pure Perfection.