cooking · Dinner · Uncategorized

A Burger Feast: Lamb Burgers with Sun Dried Tomato Aioli and Slaw

I was inspired by the newest issue of Cooking Light magazine that had just shown up this week – considering I had listened to my husband’s desires and picked up a lb of ground lamb. Oddly enough, our local Safeway has started carrying many types of lamb in recent months. The lamb comes packed like the bison I normally buy – in square 1 lb bricks that usually have a 3 to 4 week shelf life. But ask me what to do with it? You have to be careful as it can be a dry meat and is as well a stronger flavored meat. This was adapted to fit what I had in the house but for the most part is true to the printed recipe.

The slaw was my favorite part. It is crisp, tangy and doesn’t over power the rest of the meal.

I served the burgers up with slaw and baked sweet potato fries (look for the Alexia brand in the natural/organic foods section).



1 Tbsp granulated sugar

3 Tbsp cider vinegar

1 Tbsp olive oil

1/4 tsp kosher salt

2 Tbsp dry parsley (can use fresh)

4 cups finely shredded coleslaw mix (blend of green and purple cabbage and carrots)


In a large bowl whisk everything through parsley together, toss the slaw mix well to combine. Cover tightly and chill till ready to eat.An hour is preferable for the flavors to meld.

Sun Dried Tomato Aioli (ie. fancy mayo)


1/2 cup sun-dried tomatoes, oil packed

1/4 cup low-fat mayonnaise

1/4 tsp diced dried garlic

1/4 tsp freshly ground black pepper


Using paper towels blot off most of the oil.

Using a mini food chopper or mini food processor blend till mostly blended. Store in a glass or ceramic container till burger time – the tomatoes will stain plastic. You want at least an hour for chill time.

Lamb Burgers


1 lb ground lamb

2 Tbsp grated Parmesan cheese

1/4 tsp diced dried garlic

1/4 tsp freshly ground black pepper

4 buns (I used Oroweat’s Thins)


Mix the lamb, cheese and seasonings in a glass bowl until just mixed (use your hands). Divide into 4 equal balls and flatten into bun size patties. If sticky keep your hands wet with cool water.

Heat a grill pan over medium high heat for 2 to 3 minutes. Spray liberally with cooking spray. Cook for 4 minutes, flip and cook for 4 more.

Liberally apply the aioli on both sides of the buns and slide a hot burger on. Top with tomato slices if desired.

Serves 4.


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