Hamburguesa de cordero con alioli de ají harissa

Ingredientes

• 1/4 cup mayonnaise
• 2 tablespoons harissa
• 1 clove garlic, (minced)
• 1 pound ground lamb
• Kosher salt, (as needed)
• Freshly ground black pepper, (as needed)
• 1/2 teaspoon garlic powder
• 2 tablespoons extra-virgin olive oil, (divided)
• 4 potato hamburger buns, (split in half)
• 4 ounces goat cheese, (crumbled)
• 1 medium heirloom tomato, (sliced)
• 1 packed cup wild arugula

Preparación

1. 1

   --- For the harissa aioli: ---

2. 2

   In a small bowl whisk together the mayonnaise, harissa and garlic until combined then cover with plastic wrap and refrigerate until ready to use. Can be made up to a week in advance and stored, refrigerated.

3. 3

   --- For the lamb burgers: ---

4. 4

   Divide the ground lamb into 4 equal portions and flatten into patties. Lay out on a parchment paper-lined baking sheet and season on both sides with the salt, pepper and garlic powder.

5. 5

   Heat a large cast iron skillet over medium-high heat then add 1 tablespoon of the olive oil and heat through. Add two of the patties to the pan and cook until the burgers are golden brown and slightly charred, about 3 minutes. Flip the burgers and cook for an additional 4 minutes for medium-rare. Repeat with the remaining oil and burger patties.

6. 6

   --- For assembly: ---

7. 7

   Preheat oven to broil. Arrange the hamburger buns cut sides up on a baking sheet and broil until golden brown, about 1 to 2 minutes.

8. 8

   Spread the bottom half of the bun with the goat cheese then top each with a lamb burger and top with a slice of tomato and a handful of arugula.

9. 9

   Spread a tablespoon of the aioli on the top half of the bun and close. Repeat with the remaining burgers. Serve immediately.