Ultimate Grilled Lamb Burger

Steps

• 1

  When ready to cook, set Traeger temperature to 450° and preheat with the lid closed for 15 minutes.

  450 ˚F / 232 ˚C

• 2

  Add the lamb, jalapeño, scallions, mint, dill, garlic, salt and pepper to mixing bowl. Mix to combine. Form the lamb mixture into 4 to 8 ounce patties about 3/4 inch thick. Set aside.

  Ingredients

  • 2 Pound ground lamb

  • 1 Medium jalapeño pepper, seeded and minced

  • 6 Medium scallions, minced

  • 2 Tablespoon fresh minced mint leaves

  • 2 Tablespoon minced fresh dill

  • 3  garlic clove, minced

  • To Taste kosher salt and black pepper

• 3

  For the Red Pepper Mayo: Place the red bell pepper on the preheated Traeger and cook for 20 minutes, turning a quarter turn every 5 minutes, or until it has charred a bit around the entire pepper. Remove the pepper from the grill and place it in a large resealable bag and seal. After about 10 minutes, remove pepper from the bag, cut in half, remove seeds and peel off the skin.

  450 ˚F / 232 ˚C

  Ingredients

  • 1 Large red bell pepper

• 4

  Add the roasted red pepper, mayonnaise, lemon juice, garlic, salt and pepper to a food processor and process until smooth. Set aside.

  Ingredients

  • 1 Cup Mayonnaise

  • 2 Teaspoon Fresh lemon juice

  • 2  cloves garlic

  • 1 Teaspoon kosher salt

  • 1/2 Teaspoon Black pepper

• 5

  Place the lamb burgers on the grill at 450℉ or 450° and cook for 5 minutes per side for medium, or until desired doneness.

  450 ˚F / 232 ˚C

• 6

  The last minute of cooking, place your buns on the grill to toast and top burgers with a slice of cheese.

  Ingredients

  • 4 Slices manchego cheese

  • 4 Large brioche buns, halved, for serving

• 7

  Spread the toasted buns with red pepper mayo, add burgers to buns and top with arugula, onion and tomato. Serve with your favorite sides. Enjoy!

  Ingredients

  • 1 Cup baby arugula, for serving

  • 1 Medium red onion, thinly sliced, for serving

  • 1 Large ripe tomato, sliced, for serving