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Six-Spice Lamb Burgers with Garlic-Mint Aioli on Brioche Recipe (by Draeger's Cooking School)

Ingredients

Lamb Burgers: 2 pounds ground lamb 1 medium yellow onion, finely chopped 2 teaspoons kosher salt 1 teaspoon ground cinnamon 2 teaspoons ground cumin 2 teaspoons turmeric 1 teaspoon ground cardamom 1 teaspoon ground allspice

1 teaspoon chili powder Garlic-Mint Aioli: 2 cloves garlic Pinch of kosher salt ½ cup Best Foods mayonnaise ½ bunch fresh mint, stems discarded ½ English cucumber, peeled and thinly sliced 6 Draeger’s brioche rolls, cut in half, or hamburger buns

Directions

1. Loosen the ground lamb using 2 forks. Add the onion, salt, cinnamon, cumin, turmeric, cardamom, allspice, and chili powder and toss mixture with the forks to blend in the seasonings. Let the mixture stand for at least 30 minutes.
2. To make the Aioli, reserve 6 mint leaves and chop the rest. In a mortar and pestle, crush the garlic and salt. Mix in the mayonnaise and the chopped mint in a small bowl. Refrigerate until ready to use.
3. Preheat grill. Form the lamb mixture into 6 patties and place on grill. Do not compress. Grill burgers turning once until done, approximately 3 minutes per side.
4. Toast the rolls and spread the aioli on both sides of the roll. Place 3 slices of cucumber and a mint leaf on one side of the roll and top with the burger and the other half of the roll.

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