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Lamburgers with lemon-rosemary aioli

IngredientsVegetables, Meat, Bread
Day PartDinner
Menu PartEntree
Cuisine TypeAmerican
Lamburgers with lemon-rosemary aioli

Although beef is still number one among burger eaters, Technomic’s Burger Consumer Trend Report found that Americans would like a little diversity between the buns. Lamb has made its way onto many menus and this lamb burger with lemon-rosemary aioli is one to try.


1 small eggplant, cut crosswise into 4 slices
1 1/4 tsp. salt, divided
1 1/2 lb. ground lamb
1 tbsp. minced garlic
1/8 tsp. black pepper
4 Roma tomatoes, seeded and sliced
2 tbsp. olive oil
4 hamburger buns, split and toasted
Lemon-Rosemary Aioli (below)

Rosemary Aioli
1/2 cup light mayonnaise
2 tsp. minced garlic
1 tsp. lemon juice
3/4 tsp. finely chopped fresh rosemary


  1. On baking sheet, place eggplant in single layer. Sprinkle both sides of slices with 1 tsp. salt; set aside.
  2. In med. bowl, combine lamb, garlic, remaining 1/4 tsp. salt and pepper. Lightly shape into 4 thick patties.
  3. Rinse eggplant; pat dry. Brush eggplant slices and tomato slices with oil.
  4. On grill, cook eggplant and tomato, covered, over med. indirect heat 14 to 16 min. Cook lamb patties, covered, over direct heat 7 to 9 min., turning once.
  5. Spread 1 tsp. aioli on top buns and 2 tsp. on bottoms; top with burger, eggplant slice and two tomato slices. 

Rosemary Aioli

  1. Combine all ingredients; mix well and refrigerate.

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