Lamb Burger with Creamed Walnut Dressing

These Greek(ish) lamb burgers are one of our favorite lamb recipes ever. We’re particularly fond of the walnut dressing, so we slather it on both sides of the bun. If you end up with anything left over, it’s a perfect dip for raw veggies or pita chips.

INGREDIENTS

For The Dressing

125g California walnuts

2 tbsp Dijon mustard

2 tbsp tahini

2 tbsp mayonnaise

juice of 1 lemon

Dry fry the walnuts at a medium to high heat for 3-5 minutes, or until golden brown and toasted, stirring frequently to ensure the walnuts don’t catch.

Place all the ingredients for the aioli into a food processor and blitz into a chunky paste. T

FOR THE LAMB BURGER

Freshly ground black pepper

1 lb. ground lamb

4 hamburger buns

1/4  red onion, thinly sliced into rounds

Arugula, for serving

DIRECTIONS

Divide ground lamb into 4 equally sized patties. Make an indent with your thumb in the center of each patty, and season both sides generously with salt and pepper.

Heat a large cast iron skillet over medium-high heat. Add burgers and cook  until crisp on the outside and still slightly pink in the center, 6 minutes per side for medium.

Spread each top and bottom bun with aioli. Top with the patty, red onion, arugula, and top bun.