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1.5 lbs ground lamb

1 pinch Kosher salt

1 pinch table grind black pepper

2 tbsp olive oil

1/4 cup roasted red pepper

1/2 fennel bulb, thinly sliced

1/4 large sweet onion, thinly sliced

3 tbsp Red Wine Vinegar & Oil Dressing (KE0819)

2 tsp mint, chopped

4 potato rolls, toasted

3 fl oz serrano chili aioli


1.  Shape lamb into 4 patties about 1" thick, season with salt and pepper.

2.  Heat oil in a cast iron pan over medium heat. Cook lamb patties until desired temperature.

3.  Transfer patties to a plate.

4.  Meanwhile, toss roasted red pepper, fennel, onion, Red Wine Vinegar & Oil Dressing (KE0819) and mint in a medium bowl.

5.  Generously spread serrano chili aioli on cut sides of buns and build each burger with a lamb patty and a mound of slaw.

serrano chili aioli


1.  Place all ingredients in a bowl and mix. Cover, label, date and refrigerate.