Lamb Burgers with Lemon Caper Aioli and Fennel Slaw
Ingredients
- ¼ cup rinsed salt-packed capers
- 1 cup mayonnaise
- 2 tablespoons olive oil
- 1 teaspoon finely grated lemon zest
- 3 tablespoons (or more) fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 garlic cloves, finely grated
- Kosher salt
- 1½ pounds ground lamb, preferably grass-fed
- Kosher salt
- 4 tablespoons olive oil, divided
- 3 celery stalks, thinly sliced on the diagonal
- ½ fennel bulb, thinly sliced; plus ¼ cup chopped fennel fronds (optional)
- ¼ large sweet onion, thinly sliced
- 3 tablespoons fresh lemon juice
- 2 teaspoons crushed dried mint
- Freshly ground black pepper
- 4 potato or ciabatta rolls, toasted
- Boquerones (marinated white anchovies; for serving)
Instructions
Lamb Burgers with Lemon-Caper Aioli and Fennel Slaw serves 4 original recipe by Bon Appetit.
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