Ultimate Grilled Lamb Burger

Ingredients

Steps

• 1

  When ready to cook, set Traeger temperature to 500℉ and preheat, lid closed for 15 minutes.

  Grill: 500 ˚F

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• 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.

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  Ingredients

  • 2 Pound ground lamb

  • 1 Medium jalapeño pepper, seeded and minced

  • 6 Medium scallions, minced

  • 2 Tablespoon fresh mint leaves

  • 2 Tablespoon fresh minced dill

  • 3 Clove garlic, minced

  • To Taste kosher salt and black pepper

• 3

  For the Red Pepper Mayo: Place the red bell pepper on 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 in a large resealable bag and seal. After about 10 minutes, remove pepper from bag, cut in half, remove seeds and peel off skin.

  Grill: 500 ˚F

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  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.

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  Ingredients

  • 1 Cup mayonnaise

  • 2 Teaspoon fresh lemon juice

  • 2 Clove garlic

  • 1 Teaspoon kosher salt

  • 1/2 Teaspoon black pepper

• 5

  Place the lamb burgers on the grill at 450℉ or 500℉ and cook for 5 minutes per side for medium, or until desired doneness.

  Grill: 500 ˚F

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• 6

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

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  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!

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  Ingredients

  • 1 Cup baby arugula, for serving

  • 1 Medium red onion, thinly sliced, for serving

  • 1 Large ripe tomato, thinly sliced, for serving