Lamb Burgers With Fennel Salad Recipes

Steps:

• Lemon-Caper Aioli:
• Place capers in a small bowl and pour in warm water to cover. Let soak 20 minutes. Drain, rinse, and pat dry. Coarsely chop.
• Whisk capers, mayonnaise, oil, lemon zest, lemon juice, mustard, and garlic in a medium bowl; taste and season with salt and more lemon juice, if desired.
• Assembly:
• Shape lamb into 4 patties about 1" thick, season with salt, and let sit at room temperature 30 minutes.
• Heat 2 Tbsp. oil in a large skillet, ideally cast iron, over medium. Cook lamb patties, working in batches if needed, until browned (they won't take on as much color as a beef burger), 5-7 minutes. Turn and cook until browned on second side, about 5 minutes for medium-rare. Transfer patties to a plate and let rest 10 minutes.
• Meanwhile, toss celery, fennel, fennel fronds (if using), onion, lemon juice, dried mint, and remaining 2 Tbsp. oil in a medium bowl. Season slaw with salt and pepper.
• Generously spread aioli on cut sides of buns and build each burger with a lamb patty, 3 or 4 boquerones, and a mound of slaw. This is a messy burger, so the bib is not optional.
• Do Ahead
• Aioli can be made 1 day ahead. Cover and chill.

Steps:

• Trim, core and quarter the fennel. Roughly chop 1/4 cup fronds. Thinly slice the fennel (use a mandoline if you have one) and combine with the red onion, fennel fronds, lemon juice and 1 tablespoon olive oil in a medium bowl. Toss and season with salt.
• Combine the mayonnaise and cherry peppers in a mini food processor and puree until smooth. (Alternatively, finely mince the cherry peppers and stir into the mayonnaise.) Refrigerate until ready to serve.
• Form the lamb into 4 thin patties, about 4 inches wide and 1/2 inch thick. Season on both sides with salt and pepper. Heat a large skillet over high heat until very hot and add the remaining 1 tablespoon olive oil. Add the burgers and cook until well browned, about 2 minutes per side for medium.
• Add the arugula to the fennel salad and toss to combine. Serve the burgers on the buns; top with the mayonnaise mixture and fennel salad. Serve with potato chips.

Steps:

• Prepare grill or broiler.
• To prepare salad, combine first 10 ingredients (fennel through garlic).
• To prepare burgers, combine cheese and next 5 ingredients (cheese through turkey) in a large bowl.
• Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.
• Place patties on a grill rack or broiler pan coated with cooking spray; cook 4 minutes on each side or until done.
• Cut patties in half. Place 2 patty halves and 1/4 cup salad in each pita half.

Steps:

• Preheat a grill pan over medium high heat. Toss the quartered fennel in 2 tablespoons extra-virgin olive oil and season with salt and pepper. Put fennel on grill and grill on all sides, approximately 2 minutes. Remove from grill and cool. Once cooled, thinly slice and reserve.
• Combine lamb, rosemary, orange zest, finely chopped red onion, salt and pepper. Make 12 balls and flatten them into 3 inch meat patties. Grill 2 to 3 minutes on each side.
• Combine lettuces in a shallow bowl with sliced onion. Add sliced cooled fennel to salad. Scatter the oranges and parsley around the salad. Dress with vinegar, oil, salt and pepper, to your taste. Top portions of salad with 3 mini lamb patties and serve.

Steps:

• Preheat oven to 300°F. Using a sharp knife, score fat across the top of lamb shoulder to create a crosshatch pattern, cutting about 1/4" deep and spacing cuts about 3/4" apart. Season generously all over with salt and pepper.
• Combine grated garlic, oil, red pepper flakes, grated zest, and 2 Tbsp. rosemary in a small bowl. Rub all over lamb, working into score marks and anywhere there is an opening. Place lamb in a large cast-iron skillet or baking dish. (At this point the lamb can be covered and chilled up to 1 day if you want to break up the prep.)
• Arrange garlic heads, cut side down, around lamb and add strip of zest. Pour in wine and cover tightly with foil. Roast until meat is falling off the bone and fork-tender, 5-5 1/2 hours. Keep covered and let rest 30 minutes.
• Gently toss orange pieces and fennel with lemon juice in a medium bowl; season lightly with salt.
• Tear the meat off the bones in large pieces and mound on a platter. Arrange citrus and fennel salad next to meat. Top meat with more rosemary and drizzle pan juices over.
• Do Ahead
• Lamb can be roasted 1 day ahead. Let cool; cover and chill. Gently reheat, covered, in a 300°F oven until warmed all the way through, at least 1 hour, before serving.