Friday, April 22, 2011

Lamb Burgers with Sun Dried TOmato Aioli

(serving size: 1 burger)


10 sun-dried tomatoes, packed without oil

1 cup water

1/4 cup canola mayonnaise

1/2 teaspoon black pepper, divided

2 garlic cloves, minced and divided

2 tablespoons grated pecorino Romano cheese

1/2 teaspoon kosher salt

1 pound lean ground lamb

Cooking spray

4 (2-ounce) multigrain hamburger buns

2 cups arugula

4 (1/2-inch-thick) tomato slices


1. Place sun-dried tomatoes and 1 cup water in a microwave-safe bowl; microwave on HIGH 2 minutes ( I did this in  a pan). Let stand 3 minutes. Drain. Place sun-dried tomatoes, mayonnaise, 1/4 teaspoon pepper, and 1 garlic clove in a mini food processor; pulse 10 times or until tomatoes are finely chopped. Set aside.

2. Combine remaining 1 garlic clove, 1/4 teaspoon pepper, cheese, salt, and lamb in a large bowl. Divide mixture into 4 portions, shaping into a 1/2-inch-thick patty. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 4 minutes on each side or until done. Remove from pan; cover and keep warm.

3. Arrange 4 bun halves, cut sides down, in pan over medium-high heat; cook 1 minute or until toasted. Repeat procedure with remaining bun halves. Spread about 1 tablespoon mayonnaise mixture on bottom half of each bun; top each with 1/2 cup arugula, 1 patty, 1 tomato slice, and top half of bun.

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