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Recipe: Lamb Burgers from Brandon’s Little Truck

Brightly flavored spinach-and-fennel salad and rich roasted-garlic aioli dress up these Mediterranean-inspired patties.

Mint and cilantro go into the zesty lamb patties. Photograph by Jeff Elkins

Former CIA dining room sous chef Brandon Ingenito crafts this Greek twist on a burger at his Arlington food truck, Brandon’s Little Truck.

Makes 5 burgers

Make the spice blend for the burgers:

2 tablespoons sea salt

2 tablespoons smoked paprika

1 tablespoon black pepper

2 tablespoons granulated garlic

1 tablespoon cumin

In a bowl, combine the spices until fully incorporated. Sprinkle desired amount onto the burgers before grilling.

Make the patties:

2½ pounds freshly ground lamb (80/20 fat ratio)

4 cloves garlic, finely minced

1 tablespoon and 1½ teaspoons chopped cilantro

1 tablespoon chopped mint

Spice blend, as needed (recipe above)

In a bowl, combine all ingredients until they are fully incorporated.

Form into 5 8 ounce patties and grill to medium-rare.

Make the roasted-garlic aioli:

1 cup mayonnaise

6 cloves garlic

¼ cup olive oil

½ lemon, juiced

Salt and black pepper, to taste

Preheat the oven to 300 degrees.

Combine the garlic and olive oil in a sauté pan and roast in the oven for 15 minutes. Transfer the garlic and olive oil to a food processor and puree until smooth. Place the garlic puree in a bowl and whisk in the other ingredients until the aioli is smooth. Season to taste with salt and pepper.

Make the fennel-and-spinach salad:

½ bulb fennel, shaved

4 ounces spinach leaves

1 ounce red wine vinegar

3 ounces extra virgin olive oil

Pinch each of salt, black pepper, and dried oregano

In a medium bowl, toss the spinach with the other ingredients.

Assemble the burgers:

5 La Brea Bakery torta rolls

5 ounces crumbled feta

After grilling the burgers, lightly toast the buns and spread them with the roasted-garlic aioli. Place some spinach-and-fennel salad on the bottom bun, place the lamb burger on top, then sprinkle 1 ounce of feta over the patty. Top with the other half of the bun and serve.

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