Serves 4

Lemon Aioli

Ingredients

1 raw extra-large egg yolk
½ tablespoon Dijon mustard
Juice of 1 lemon
1½ cups lemon zest
1 teaspoon chopped thyme
Salt to taste
Freshly ground pepper

Directions

In a food processor fitted with the metal blade, combine the egg yolks, mustard and process until smooth.
Add the lemon juice and pulse to combine. With the motor running, slowly drizzle in the oil until a thick, creamy emulsion forms.
Add the lemon zest and thyme and pulse to combine. Season to taste with salt and pepper.

Lamb Burgers

Ingredients

1½ pounds ground lamb
½ small onion, minced (¼ cup)
1 tablespoon ground cumin
1 teaspoon coriander
4-5 whole peppercorns
½ habañero or jalapeño pepper, seeded
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro
1 tablespoon garlic, chopped
1 teaspoon of fresh ginger, grated
1 teaspoon cayenne pepper
1 teaspoon white wine vinegar
Kosher salt, to taste
Mini hamburger buns

Directions

Preheat oven to 400°F.
In a small sauté pan toast cumin, coriander and peppercorns over low heat till spices are fragrant, approximately 5-7 minutes.
Add spices to a spice blender and grind to fine powder.
Add lamb, ground spices, chopped habaño, mint, cilantro, garlic, ginger, cayenne, white wine vinegar, and salt.
Gently use hands to combine mixture. Take care not to overowork the meat.
Shape the meat mixture into 16 patties about 2¼ inch in diameter and ½ inch thick. Refrigerate the patties, covered, about 1 hour.
Place the mini burgers on a nonstick baking sheet and bake about 7-10 minutes, or until evenly and well browned.
Serve burgers with aioli on bun.

©Recipe by Palak Patel