These Lamb Burgers with Feta and Basil Aioli aren’t your average burgersānot even close. With ultra-juicy, flavorful lamb patties, melty feta, garlic-infused basil aioli, sweet-tangy pickled red onions, and peppery fresh arugula, these lamb burgers transcend to a whole new level of deliciousness.
One of the great joys of my life is cooking for my little sister. I live for the fuss she makes over my culinary creations and the over-dramatized expressions that cross her face when she bites into something truly fabulous. First, her eyes light up, then the following series of extended “mmmm” -ing, the exaggerated eye-rolls, the repeated murmuring of “oh my God” as she chews. I watch her theatrics with utter glee. So, it’s not a surprise that I find myself consistently attempting to invent recipes she will truly savor.Ā
These Lamb Burgers with Feta and Basil Aioli are one such invention. I served a batch of these succulent lamb burgers at a spring family dinner. My sister’s performance of delight did not disappoint, and neither did the reactions of the other dinner guests. The only mistake I made was not making a double batch. The recipe was an instant favorite and has since become the most requested dish in my entire culinary repertoire – by far the most popular demand of every guest lucky enough to try one.Ā
Ingredients for Lamb Burgers with Feta and Basil Aioli
- Red Onion
- Red Wine Vinegar
- Garlic
- Lemon Zest and Juice
- Basil Pesto
- Mayonnaise
- Ground Lamb
- Montreal Seasoning
- Feta Cheese
- Olive Oil
- Arugula
- Hamburger Buns
Equipment
- Heat Proof Glass Jar
- Mortar and Pestle (Blender or Food Processor can be used)
- Frying Pan
You’ll start by whipping up a quick pickle: a boiling vinegar and sugar solution poured over vegetables, in this case, onions.
Slice a red onion and pack it tightly into a glass jar. The sweet boiling vinegar gets poured over the top, creating tangy, crunchy, and quick house-made pickled onions. This step can be done up to a few days in advance, as these onion pickles keep wonderfully in the fridge.
Next, pulverize fresh garlic in a mortar (a food processor or blender can be used) with a pinch of salt and pepper. Then add the lemon zest and juice. Add your favorite basil pesto and the mayonnaise.Ā After you complete this easy basil aioli, you can work on the lamb patties.Ā
Ground lamb can be found at most grocers or your local butcher. Combine the lamb, Montreal seasoning, and handfuls of crumbled feta. Form the mixture into six uniform patties.
I pan-fried the patties in myĀ favorite steel pan, but cast iron works great, too. Of course, you can grill your burgers, but my preference is pan-frying because the feta cheese can cause extra flaming on a grill.
While the patties cook, quickly toast the hamburger buns.Ā
Place fresh handfuls of wild arugula on each bun, followed by the warm lamb patties and a generous heap of pickled onions and basil aioli. Voila!
Lamb Burgers with Feta and Basil Aioli
- Yield: 6 servings 1x
Ingredients
Pickled Onions:
- 1 red onion, thinly sliced
- 2/3 cup red wine vinegar
- 1/2 cup sugar
Basil Aioli:
- 2 cloves garlic
- zest of one lemon
- 2 tsp lemon juice
- 1/2 cup basil pesto
- 1/2 cup mayonnaise
Lamb Burger Patties:
2 lb ground lamb
2 Tbsp Montreal seasoning
8 oz feta cheese, crumbled
2 Tbsp olive oil
For Assembly:
- 3 cups fresh arugula
- 6 hamburger buns
Instructions
For Pickled Onions:
- Peel, halve, and slice the red onion into 1/4-inch strips and place into a heatproof jar or dish.
- In a small sauce pot, combine red wine vinegar and sugar. Bring to a boil. Once the vinegar has boiled, pour over the sliced onions. Set aside for at least one hour.
For Basil Aioli:
- In a mortar (a blender can also be used), crush garlic with a pinch of salt and pepper into a smooth paste.
- Add lemon zest, lemon juice, basil pesto and mayonnaise. Mix until smooth.
- Aioli can be kept in a tightly sealed jar in the fridge for up to one week.Ā
For Burger Patties:
- Combine ground lamb, Montreal seasoning, and crumbled feta cheese in a medium bowl.
- Form meat into six patties, about 1 1/2 inches thick.
- Heat 2 Tablespoons olive oil in a large skillet over medium-high heat. Cook the lamb patties, working in batches if needed, until browned, about 5 minutes. Flip the patties and cook until browned on the second side, about 5 minutes, for medium rare.
- Transfer patties to a plate, cover with foil, and let rest for approx 8 minutes.
Assemble Burgers:
- Lightly toast hamburger buns
- Place 1/2 cup arugula on the bun, followed by one cooked lamb patty.
- Top patties with pickled onion and plenty of basil aioli.