I have way too much lamb in my freezer (so says Ian; I maintain there is no such thing as too much lamb.) A shank, a boneless butterflied leg, and several packages of ground. So, I decided to make lamb burgers. Thinking about what flavors complement lamb well, I decided on a garlic and mint aioli with curry powder. My aioli is a bit of a cheat, because I build it on a mayonnaise base instead of making it from scratch, but I’m okay with that.
Lamb Burgers with Curried Mint & Garlic Aioli
- 1 lb ground lamb
- 8 cloves garlic, minced
- 1/2 c mint leaves (no stems)
- 1 c. mayonnaise
- olive oil
- 1 tbsp curry powder
- salt and pepper to taste
- 3-4 bulky rolls
- Boston lettuce and red onion to garnish
In a bowl, mix together ground lamb with approximately half of the minced garlic and form into patties. Cook patties in a skillet until browned on both sides and desired doneness has been reached. In a small food processor, combine mayo, mint, curry powder and remaining garlic. Process until smooth, adding olive oil to thin until easily spreadable. Serve burgers on bulky rolls with aioli, lettuce and red onion slices.