8 SERVINGS 30 MINUTE PREP TIME 15 MINUTE COOK TIME
3 tablespoons extra virgin olive oil
1 red onion, cut into thick slices
1 fennel bulb, cut into 1/4– inch slices
Salt and pepper, as needed
1 teaspoon minced rosemary
Zest of 2 lemons (pith removed, the rest finely chopped)
1 teaspoon honey
1 pinch red chile flakes
2 pounds ground Cedar Springs or Shepherd’s Pride lamb
Salt and freshly ground black pepper
8 dinner rolls, or 4 large buns
Mayonnaise, as needed
Arugula leaves, as needed
Preheat grill to medium-high. Brush onion and fennel slices with oil; season generously with salt and pepper. Grill over medium-high heat until onion and fennel caramelize and soften, showing grill marks. Reduce heat; continue cooking onion and fennel until soft. Remove; cool then finely chop. In a bowl, add grilled onion and fennel, rosemary, lemon zest, lemon, honey and chile flakes. Season to taste.
Gently form the lamb into 8 burgers; make sure meat is not compressed. Season generously with salt and pepper; grill to desired doneness.
Remove some of the bread from the rolls to make a better bread-to-burger ratio. Grill rolls briefly; cool. Spread both sides of rolls with mayonnaise, spoon on some of the onion relish, some arugula leaves and the cooked lamb burger.
Recipe and image provided by the American Lamb Board