Categories: Burgers

Ingredients

• Aioli:
• 1/4 cup rinsed salt-packed capers
• 1 cup mayo
• 2 tbsp. olive oil
• 1 tsp finely grated lemon zest
• 3 tbsp. fresh lemon juice
• 1 tsp Dijon
• 2 garlic cloves, finely grated
• Kosher salt
• Assembly:
• 1 1/2 lb. ground lamb
• Kosher salt
• 4 tbsp. olive oil, divided
• 3 celery stalks, thinly sliced on the diagonal
• 1/2 fennel bulb, thinly sliced; plus 1/4 cup chopped fennel fronds
• 1/4 large sweet onion, sliced
• 3 tbsp. fresh lemon juice
• 2 tsp crushed dried mint
• Black pepper
• 4 burger buns, toasted

Directions

1. 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.

2. Whisk capers, mayo, oil, lemon zest and juice, mustard, and garlic in a bowl; season with salt.

3. Assembly: Shape lamb into 4 patties, season with salt and let sit at room temp 30 minutes.

4. Heat 2 tbsp. oil in a large skillet, ideally cast iron, over medium. Cook burgers, working in batches if needed, until browned, 5-7 minutes. Turn and cook until browned on second side, about 5 minutes for medium-rare. Transfer to a plate and let rest 10 minutes.

5. Meanwhile, toss celery, fennel, fennel fronds, onion, lemon juice, dried mint, and remaining 2 tbsp. oil in a medium bowl. Season slaw with salt and pepper.

6. Spread aioli over buns and build burgers with patties and slaw.

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