Lamb Burgers With Spring Herbs & Garlic Aioli
Here in central Indiana spring is teasing us, one day it’s sunny and warm and the next day it’s cold and rainy. Even with all this rain my herbs have been growing. I love fresh herbs and they always taste and smell so refreshing once spring finally comes. I already have cilantro, catnip, lemon balm and mint growing like weeds in my herb garden, absolutely love it! Unfortunately it’s still to cold to plant basil, so I just bought some from the local health food store for this recipe.
I made two versions of this lamb burger before I found the perfect mesh of flavors. I love the taste of ground lamb and wanted all of the flavors to compliment the lamb but not overwhelm it. Lots of fresh herbs along with the feta cheese, sliced cucumber made the perfect burger. Both my husband and I cut down dramatically on the amount of bread that we eat so I used portobello mushrooms as the hamburger bun, just be aware that this will make it into a fork and knife burger. If you do want to use bread, the best local gluten free bread is from Native Bread and one can find them on Instagram @nativebread.
This is one of my fav burgers and I hope you love it to. Thank you for visiting my second most favorite place, Emma’s Daily Bread. Cheers to a happy & healthy day!
Lamb Burgers With Spring Herbs & Garlic Aioli
Ingredients
- 1 Lb Ground Lamb Ground Beef will also work
- 2 TBSP Chia Seeds Helps hold the burger together
- 1 TBSP Fresh Basil
- 1 TBSP Fresh oregano
- 1 TBSP Fresh Mint
- 1/2 tsp Each of salt & black pepper
- 8 Portobello Mushrooms Or use Hamburger Bun of Choice
- Toppings Sliced Cucumber, Crumbled Feta Cheese & Chives
- INGREDIENTS FOR GARLIC AIOLI
- 1/2 Cup Mayonnaise
- 1/4 Cup Coconut or Almond Milk
- 2 TBSP freshly squeezed lemon juice
- 1/4 tsp Salt
- 1/4 tsp garlic powder
- 1/4 tsp Onion Powder
- 2 Heads of Garlic Roasted
Instructions
- Preheat oven to 425 degrees. I feel the easiest way to roast garlic is by peeling them each clove first than place on aluminum foil, drizzle with olive oil and wrap it in aluminum foil. Roast till garlic is very soft and slightly browned approximately 30 minutes.
- Mix ground lamb and 2 TBSP chia seeds, refrigerate for 20 minutes, this allows time needed for the chia seeds to gel which helps the burgers stick together.
- While the lamb is in the fridge, make the rest of the garlic aioli. Place all ingredients; roasted garlic, lemon juice, & spices in a high speed blend, blend for one minute. Place in a small serving bowl and set aside.
- Melt a TBSP of coconut oil or butter in a cast iron pan, place on medium heat. Cook portobello mushrooms for 5 minutes on each side, set aside. After the ground lamb has been in the refrigerator for 20 minutes, mix in the fresh herbs, salt, black pepper. Divide into 4 equal burgers. Using a cast iron pan on medium heat cook burgers 3-4 minutes on each side or until temperature of the burger reaches 145-150 degrees.
- To assemble place one portobello mushroom on a place, slather with garlic aioli, then a burger, couples slices of cucumber, crumbled feta and diced fresh chives, cover with second portobello mushroom that is also slathered in garlic aioli or leave as an open faced sandwich. This is most definitely a fork & knife sandwich.