This burger is inspired by a menu item at Agava in Ithaca. While this is not quite the same, the components come together perfectly with lamb from Good Life Farm’s CSA+. If you’re looking for something different for burger night, look no further. The burger is spiked with garlic and herbs, then pan fried or grilled.
If you don’t already have pickled beets in your refrigerator (many CSA members do!), make them at the beginning of the week and serve the burgers later. Put your favorite crunchy green underneath the patty, or you can even try beet greens. Just whisk the sauce ingredients together, if you don’t have fresh dill a good dried dill will work just fine.
Lamb Burgers with Pickled Beets & Dill Aioli
1 lb lamb
1 tablespoon minced fresh dill or 1 teaspoon dried
2 cloves garlic, minced
2 tablespoons sliced green onion tops or scallions
1/2 teaspoon salt
fresh ground pepper
4 rolls or hamburger buns
lettuce, escarole, or other green
1/2 cup mayonnaise
1 tablespoon lemon juice
1/4 cup minced fresh dill or 2 tablespoons dried
salt to taste
Enough thinly sliced beets to fill a 1 quart jar
1 cup warm as it will come out of the tap water
½ cup rice vinegar (white wine vinegar could be substituted)
6 Tablespoons sugar
2 ¼ teaspoons salt
Make the beets at least 1 day in advance.
Dissolve sugar and salt in the warm water, add vinegar, and pour over beets. Can be eaten the next day or “cured” for up to a week in the fridge before serving.
Preheat grill to medium high heat if grilling.
Use your hands to mix together the lamb, dill, onion tops or scallions, salt, pepper, and garlic. Divide into four patties, about 1 inch thick. Grill over medium high heat 3 – 4 minutes per side for medium rare. If using a cast iron skillet, cook burgers in canola oil over medium high heat for the same amount of time.
Whisk together aioli ingredients, taste and season with salt.
Assemble burgers, with aioli, beets, and greens on a toasted bun and serve.