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Lamb Burger with Onion Soup Aioli

This recipe surprised me. Onion soup mix was not a staple in my pantry, but after trying this, it is now.  While it calls for cucumbers and peppers, it's also great with just the aioli and arugula.  

Lamb Burger with Onion Soup Aioli

(From Food & Wine)

Ingredients

  • 1/2 cup mayonnaise 
  • 1 tablespoon prepared onion soup mix, such as Lipton
  • 1 teaspoon fresh lemon juice
  • 2 Persian cucumbers, very thinly sliced lengthwise
  • 1 teaspoon sugar
  • Kosher salt
  • Pepper
  • 1 1/2 pounds ground lamb
  • 4 hamburger buns, split and toasted
  • Halved and seeded piquillo peppers and baby arugula, for serving 

How to Make It

Step 1 *   

In a bowl, whisk the mayonnaise, onion soup mix and lemon juice. Cover and refrigerate for at least 30 minutes. 

Step 2    

Meanwhile, in a medium bowl, toss the cucumbers with the sugar and 1/2 teaspoon of salt and let stand until pliable, about 20 minutes. 

Step 3    

Light a grill or preheat a grill pan. Form the lamb into 4 patties, about 1/2 inch thick. Using your thumb, make an impression in the center of each patty. Season with salt and pepper. Grill over moderate heat, turning once, until nearly cooked through, about 6 minutes total.

Step 4    

Spread the aioli on the bun bottoms and top with the 
burgers, cucumbers, peppers and arugula. Close and serve.

 *Make Ahead

The aioli can be refrigerated for up to 3 days. Stir well before using.

 

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