Bacon Lamb Burgers Recipes

LAMB-BACON BURGERS WITH SPICY AIOLI RECIPE - (4.3/5)

Steps:

• Aioli: Whisk egg yolk and mustard in a medium bowl to combine. Whisking constantly, gradually drizzle in oil, drop by drop at first; keep going until aioli is thickened and smooth. Whisk in chipotle, garlic, lemon zest, and lemon juice; season with salt. Cover and chill. Do Ahead: Aioli can be made 1 day ahead. Keep chilled. Assembly: Preheat oven to 225°. Toss tomatoes, thyme, and 1 Tbsp. oil on a baking sheet; season with salt and pepper. Arrange tomatoes cut side down and roast until skin is slightly browned and beginning to separate from flesh, 75-85 minutes. Let cool, then slip off skins. While tomatoes are roasting, freeze bacon until almost frozen through, about 40 minutes (this will help it chop cleanly in the food processor). Pulse bacon in a food processor, scraping down sides of bowl as needed, until very finely chopped, about 1 minute. Transfer bacon to a medium bowl and gently mix in ground lamb, oregano, sage, and 1 ½ tsp. salt just to combine. Divide meat into 4 equal portions and gently shape into ¾"-thick patties. Heat a grill pan or a cast-iron skillet over medium-high. Cook patties until lightly charred and medium-rare, about 2 minutes per side. Generously spread buns with aioli and build burgers with patties, roasted tomatoes, and mozzarella. Toss arugula in another medium bowl with vinegar and remaining 2 tsp. oil; season with salt and pepper. Serve burgers with arugula alongside. *Raw egg is not recommended for the elderly, pregnant women, children under 4, and people with weakened immune systems.

LAMB BURGERS

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Thoroughly mix ground lamb, rosemary, thyme, garlic powder, salt, and pepper together in a bowl; shape into 4 patties.
• Cook the burgers until they are beginning to firm and are hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Alternately, you can cook the burgers to your desired degree of doneness. Rest burgers while assembling toppings.
• Mix mayonnaise and mustard together in a small bowl; spread 1 tablespoon of the mixture onto one side of each bun. Put a burger onto each bun and top with tomato and greens. Sandwich with remaining bun half to serve.

BACON-LAMB BURGERS

Steps:

• Arrange bacon slices on plastic wrap so they overlap slightly. Mix remaining ingredients and spread over bacon.
• Roll up like jelly roll; wrap in plastic wrap and secure with wooden picks if necessary. Refrigerate at least 2 hours but no longer than 8 hours.
• Set oven control to broil and/or 550. Unwrap lamb roll and cut into 8 slices; flatten slightly. Broil with tops 4 to 5 inches from heat 6 to 8 minutes on each side.

LAMB BURGERS WITH BACON & YOGHURT DRESSING

Steps:

• Add red onion, rosemary and cumin to lamb and mix well to combine - I use my hands.
• Divide lamb mixture into 4, and form into patties.
• Wrap 2 half slices of bacon around each patty.
• Meanwhile heat oil in a large fry pan over medium heat.
• Fry the patties for 2- 3 mins each side, or until cooked through. In about the last 4 minutes add the haloumi slices to the pan and fry, turning after about 2 mins.
• Meanwhile combine the yoghurt, garlic powder and lemon zest and mix to combine.
• Split open the bread rolls and lightly toast the cut sides.
• Stack your burgers with a lamb patty, haloumi slices, tomato and rocket and drizzle liberally with yoghurt dressing.