Spice Rubbed Lamb Burger

Ingredients

• 1 1/4 lbs. ground lamb shoulder
• 1/2 cup mayonnaise
• 2 jarred roasted piquillo peppers (or 1 jarred roasted red bell pepper) drained and chopped
• 2 garlic cloves ground into a paste
• 1 tsp fresh lemon juice
• 2 1/2 tsp Kosher Salt divided
• 1 1/4 tsp coarsely ground black pepper divided
• 1 anchovy chopped (Optional) I omitted
• 1 Tbsp Spanish paprika
• 1 Tbsp smoked paprika (I used 1 Tbsp Chipotle power in place of the smoked paprika/Bomb)!
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tsp dried mustard (powder)
• 2 tsp ground fennel seed
• 2 Tbsp canola oil
• 8 thin slices Manchego cheese
• 4 soft sesame seed Buns lightly toasted
• 1 cup packed baby Arugula

Directions

1. Remove lamb from refrigerator and let sit at room temperature for 30 minutes before cooking.
2. In a food processor combine mayonnaise, peppers, garlic, lemon juice 1/2 tsp Salt, 1/4 tsp pepper, and anchovy (if using) until smooth (30 seconds to a minute). Scrape mixture into a bowl cover and chill for at least 30 minutes.
3. Preheat a grill to high (450°- 550°).
4. Stir together paprika, cumin, coriander, dry mustard, fennel seed, and the remaining 2 tsp salt and 1 tsp pepper in a small bowl.
5. Divide lamb into 4 portions; shape each into a patty and brush evenly with oil.
6. Sprinkle both sides of each patty with paprika mixture. Reserve remaining paprika for future use.
7. Grill burgers uncovered until a crust forms (about 4 minutes).
8. Turn burgers and cook until desired doneness, 3-4 minutes for medium.
9. Top each burger with 2 slices of Manchego cheese. Cover just until cheese melts, about 30 seconds.
10. Spread cut sides of buns with about 1 Tbsp of the Aioli mixture.
11. Place 1 burger on each bottom bun and top evenly with Arugula. Cover with top bun and serve.

Enjoy/Tastedis