Instructions

1. In a small bowl prepare garlic lemon aioli by combining mayonnaise, minced garlic, lemon juice, salt, and black pepper. Stir well to combine, cover, and refrigerate for at least 30 minutes.

2. Remove lamb burgers from the package and press down on them with the palm of your hand until they flatten and spread out in size by a third, or slightly larger than your burger bun. This will account for any shrinkage during cooking. Let rest at room temperature for 10 minutes.

3. When ready to make the burgers, heat a large cast iron skillet or griddle on medium-high heat until hot, then add enough vegetable oil to coat the skillet or griddle. When oil is very hot but not yet smoking, add burger patties and sear on one side for 5 to 7 minutes, or until golden and crisp on the bottom. Flip and top with cheese.

4. Sear an additional 5 to 7 minutes, or until cheese is melted and burgers are cooked as desired; transfer to a warm plate to rest for 5 minutes.

5. To assemble burgers, toast buns and add a generous spread of garlic lemon aioli to each cut side of the buns.

6. On the bottom bun place arugula then cheese-topped lamb burger. Finally, top with tomato, onion, and cucumber slices, then the top bun. Enjoy with a cold bottle of Allagash White Belgian-Style Wheat Beer – optional, but recommended!