Lamb Burgers with Lemon-Caper Aioli and Fennel Slaw

Ingredients for Lamb Burgers with Lemon-Caper Aioli and Fennel Slaw

• 40g rinsed salt-packed capers

• 240ml mayonnaise

• 2 matskedar olivolja

• 1 tesked finrivet citronskal

• 45ml (or more) fresh lemon juice

• 1 teaspoon Dijon mustard

• 2 vitlöksklyftor, fint rivna

• Koshersalt

• 675g lamb mince, preferably grass-fed

• Koshersalt

• 4 matskedar olivolja, delad

• 3 celery stalks, thinly sliced on the diagonal

• 1/2 fennel bulb, thinly sliced

• plus 40g chopped fennel fronds (optional)

• 1/4 large sweet onion, thinly sliced

• 3 matskedar färsk citronsaft

• 2 teaspoons crushed dried mint

• Nymalen svartpeppar

• 4 potato or ciabatta rolls, toasted

• Boquerones (marinated white anchovies

• for serving)

Place capers in a small bowl and pour in warm water to cover. Let soak 20 minutes. Drain, rinse, and pat dry. Coarsely chop.

Whisk capers, mayonnaise, oil, lemon zest, lemon juice, mustard, and garlic in a medium bowl; taste and season with salt and more lemon juice, if desired.

Shape lamb into 4 patties about 1" thick, season with salt, and let sit at room temperature 30 minutes.

Heat 2 tablespoons oil in a large skillet, ideally cast iron, over medium. Cook lamb patties, working in batches if needed, until browned (they won’t take on as much colour as a beef burger), 5–7 minutes. Turn and cook until browned on second side, about 5 minutes for medium-rare. Transfer patties to a plate and let rest 10 minutes.

Meanwhile, toss celery, fennel, fennel fronds (if using), onion, lemon juice, dried mint, and remaining 2 tablespoons oil in a medium bowl. Season slaw with salt and pepper.

Generously spread aioli on cut sides of buns and build each burger with a lamb patty, 3 or 4 boquerones, and a mound of slaw. This is a messy burger, so the bib is not optional.

Aioli can be made 1 day ahead. Cover and chill.

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