Lamb Burgers With Tangy Fennel Slaw

By á-20439

Ingredients

• 1 tablespoon olive oil, plus more for the grate
• 1 small bulb fennel, thinly sliced
• 1 tablespoon fresh lemon juice
• kosher salt and black pepper
• 1 1/4 pounds ground lamb
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 clove garlic, chopped
• 4 brioche buns, split
• 4 leaves Bibb lettuce
• Lemon Tahini Dressing

Details

Preparation time 25mins
Cooking time 30mins
Adapted from realsimple.com

Preparation

Step 1

1. Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.
2. Mix together the fennel, lemon juice, oil, and ¼ teaspoon each salt and pepper in a medium bowl until combined.
3. In a second medium bowl, gently mix together the lamb, coriander, cumin, garlic, ½ teaspoon salt, and ¼ teaspoon pepper with your hands until just combined. Form the lamb mixture into four ¾-inch-thick patties. Use your fingers to make a shallow well in the top of each patty (this will prevent overplumping during cooking).
4. Grill the burgers until an instant-read thermometer inserted in the center registers 140° F, 6 to 8 minutes per side for medium-rare.* Grill the buns, split-side down, until toasted, 10 to 20 seconds.
5. Stack the lettuce, burgers, slaw, and Lemon Tahini Dressing between the buns.

*This recipe includes the Real Simple test kitchen’s preferred cooking temperatures (considered safe by many experts) for burgers cooked to their juicy best. For maximum food safety, the U.S. Department of Agriculture recommends temperatures of 165° F for poultry, 145° F for fish, and 160° F for ground beef, lamb, and pork.