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Grilled Lamburgers with Lemon-Rosemary Aioli

Published: July 26, 2012

Fire up the grill and try a new twist on an old favorite with a homemade aioli sauce!

Grilled Lamburgers with Lemon-Rosemary Aioli

(Makes 4 servings)
Preparation and cooking time: 30 minutes

Lemon-Rosemary Aioli

Lamb Burgers with Lemon Rosemary Aioli. Photo courtesy of the American Lamb Board.

Photo courtesy of the American Lamb Board.


  • ¼ cup light mayonnaise
  • 2 teaspoons minced garlic
  • ¾ teaspoon finely chopped fresh rosemary
  • 1 teaspoon fresh lemon juice


  1. In a small bowl, combine mayonnaise, garlic, rosemary and lemon juice; mix well.
  2. Refrigerate until ready to use.



  • 1 small eggplant, cut crosswise into 4 slices, each about ½-inch thick
  • 1 ¼ teaspoons salt, divided
  • 1 ½ pounds ground American Lamb
  • 1 tablespoon minced garlic
  • ⅛ teaspoon pepper
  • 4 Roma tomatoes, cut lengthwise in half, seeded
  • 2 tablespoons olive oil
  • 4 hamburger buns, split


  1. Place eggplant slices in a single layer on a baking sheet; sprinkle both sides of slices liberally with 1 teaspoon salt; set aside.
  2. In a medium bowl, combine lamb, garlic, pepper and the remaining salt; mix lightly but thoroughly. Lightly shape lamb mixture into 4 patties, each about ½-inch thick.
  3. Rinse eggplant slices; pat dry. Brush both sides of eggplant slices and tomato slices with olive oil.
  4. Grill eggplant and tomato, covered, over medium indirect heat 14 to 16 minutes. Place lamb patties over medium direct heat; grill, covered, 7 to 9 minutes to medium doneness (160°F), turning occasionally. Remove vegetables and burgers from grill. Place hamburger buns on the grill; toast 1 to 2 minutes.
  5. Spread 2 teaspoons aioli on bottom of each bun; top each with a burger. Place one eggplant slice and two tomato halves on each burger; top with additional 1 teaspoon aioli and top of bun.

Recipe and image provided by the American Lamb Board.

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