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Cooking with Chef Hermann: Lamb Burgers with Onion Aioli

Lamb Burgers with Onion Aioli


  • ½ c Mayonnaise
  • 1 TB Onion Powder
  •  1 tsp. lemon juice
  • 2 Cucumbers, thinly sliced lengthwise
  • 1 tsp sugar
  • Salt and pepper
  • 1 ½ lb, lamb, ground
  • 4 Hamburger Buns
  • Baby arugula


Aioli:  Whisk the mayonnaise with the lemon juice, dash of salt and onion powder.  Refrigerate for 30 minutes.

Toss cucumbers, sugar and dash of salt let stand until pliable.

Form the lamb into patties about ½ inch thick.  Season with salt and pepper. Grill over moderate heat and both sides.

Spread the aioli on the bun.  Place burger, then top with the cucumbers and arugula.