Categories: Meals

Ingredients

• 1 bulb fennel (with fronds)
• 1/4 small red onion, thinly sliced
• 2 tbsp. fresh lemon juice
• 2 tbsp. olive oil
• Kosher salt
• 6 tbsp. mayo
• 2 hot pickled cherry peppers, stems removed
• 1lb. ground lamb
• Black pepper
• 2 cups baby arugula
• 2 sesame burger buns, split and toasted
• Potato chips, for serving

Directions

1. Trim, core and quarter the fennel. Roughly chop 1/4 cup fronds. Thinly slice the fennel and combine with the red onion, fennel fronds, lemon juice and 1 tbsp. olive oil in a medium bowl. Toss and season with salt.

2. Combine the mayo and cherry peppers in a mini food processor and puree until smooth. Refrigerate until ready to serve.

3. Form the lamb into 4 thin patties. Season on both sides with salt and pepper. Heat a large skillet over high heat until very hot and add the remaining 1 tbsp. olive oil. Add the burgers and cook until well browned, about 2 minutes per side for medium.

4. Add the arugula to the fennel salad and toss to combine. Serve the burgers on the buns; top with the mayo mixture and fennel salad. Serve with potato chips.

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