1tablespoonharissa(or more if you want it spicier)
Toppings & Condiments
Butter lettuce leaves
Heirloom tomato slices
Grilled onion slices
Make the aioli by stirring together the mayonnaise with the harissa, lemon zest and smoked paprika.
Make the lamb burger patties by seasoning the ground lamb with smoked paprika, granulated garlic, onion, salt and pepper in a bowl. Very gently incorporate the seasonings ingredients without pressing too firmly or the burgers can become tough. Divide and portion out for the desired burger size and gently form the patties.
Prepare the grill and preheat for medium-high heat grilling with a two-zone setup*. Optionally add some wood chips (I prefer apple or cherry wood) to the side for some extra smoke if desired.
Season the patties on the outside with a little more kosher salt and pepper.
Grill the burgers for 2 to 3 minutes per side over the direct heat, then transfer to the cooler side of the grill and close the lid. Continue to cook until the desired internal temperature is reached. 125°-130° F for medium-rare and 130-135° f for medium**. Remove from the grill and rest for 3 to 5 minutes.
Lightly toast the buns while the patties rest.
Assemble the burgers by spreading aioli on each of the bottom buns, then add lettuce (to keep buns from getting soggy), a lamb burger patty, tomato slice and then grilled onion and another slice of lettuce. Serve immediately.
Recipe makes four 4-ounce burgers or two 8-ounce burgers.
*A two-zone grilling setup is with a hot side and a cooler side. For a charcoal grill, place the coals on one side of the grill to be the hot side. For a gas grill, light half of the burners, which will be the hot side.
**The USDA recommends that ground lamb be cooked to an internal temperature of 160° F.
If you are experiencing flare-ups while searing the burgers, move the patties to the cooler (indirect) side of the grill.