FORGO FINICKY FARE
Cookbook author embraces fun, flexibility and flavour
Serves: 4
1/4 cup (60 mL) mayonnaise 2 tbsp (30 mL) fresh lemon juice 1 garlic clove, minced Fresh dill fronds, finely chopped, to taste
Kosher or coarse salt
2 large red onions, thickly sliced 2 tbsp (30 mL) olive oil
1 lb (454 g) ground lamb, at room temperature
4 soft hamburger buns
4 large leaves Bibb or Boston lettuce
4 large tomato slices
1. In a small bowl, whisk together the mayonnaise, lemon juice, garlic and dill. Season to taste with salt and set aside.
2. Make sure the grill is clean and brush lightly with a little oil. Then heat grill to hot.
3. Arrange onion slices on a sheet pan, drizzle with the olive oil and season generously with salt, making sure slices are well coated.
4. Divide lamb into four equal portions and shape into patties. Sprinkle each patty with salt.
5. Place onions and pan of patties on the grill and cook, turning as little as possible, until burgers are evenly browned on both sides and firm to the touch, about three minutes a side, and the onions are browned and softened, about five minutes a side.
6. Transfer burgers to a platter or another sheet pan to wait while you toast the buns. Place the buns, cut side down, on the grill until lightly toasted, about 30 seconds.
7. Arrange buns, cut side up, on a board or platter. Divide the mayonnaise mixture evenly and spread on toasted sides of the buns. Place a burger on the bottom half of each bun and divide the onions, tomatoes and lettuce among them. Put the tops on the burgers and serve at once.