1 ea. red onion, cut into thick slices
1 ea. fennel bulb, cut into 1/4- inch slices
3 tbsp. extra virgin olive oil
1 tsp. minced rosemary
2 zest of lemons (pith removed, the rest finely chopped)
1 tsp. honey
1 pinch red chile flakes
2 lbs. ground American Lamb
8 dinner rolls, or 4 large buns
as needed mayonnaise
as needed arugula leaves
1. For the relish: Preheat grill to medium-high. Brush onion and fennel slices with oil; season generously with salt and pepper. Grill over medium-high heat until onion and fennel caramelize and soften, showing grill marks. Reduce heat; continue cooking onion and fennel until soft. Remove; cool then finely chop. In a bowl, add grilled onion and fennel, rosemary, lemon zest, lemon, honey and chile flakes. Season to taste.
2. For the burgers: Gently form the lamb into 8 burgers; make sure meat is not compressed. Season generously with salt and pepper; grill to desired doneness. Remove some of the bread from the rolls to make a better bread-to-burger ratio. Grill rolls briefly; cool. Spread both sides of rolls with mayonnaise, spoon on some of the onion relish, some arugula leaves and the cooked lamb burger.
Courtesy of American Lamb Board