Lamb burgers with fennel slaw from Bon Appétit Magazine, July 2017 (page 62)

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Notes about this recipe

  • Eat Your Books

    Recipe appears online as "Lamb burgers with lemon-caper aioli and fennel slaw."

  • clcorbi on August 27, 2017

    These burgers were very good, but the recipe had a few editing flaws I want to point out. First, the aioli recipe makes WAY too much! You would end up with 1.5c aioli for 4 burgers. I would only make all that aioli if you want to have extra to serve with fries, or something. We cut the aioli in half and it was still more than we needed per burger. The flavor was delicious though, so it's not like you'll mind having some leftover, but still. Then, the recipe doesn't tell you how much salt to add to the ground lamb. It says salt "to taste", which, for raw meat, I find a bit annoying. I referenced a Melissa Clark burger recipe and decided to use 1.5t salt for the pound of meat. I also added some paprika, fennel, and coriander because I wanted the meat to be a bit more flavorful. I omitted the celery from the slaw and added extra shaved fennel to make up for it. The slaw was delicious. All in all, with adjustments, a very tasty burger recipe.

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