Best Beet Burger With Citrus Caper Aioli Recipes

Salmon Burgers with Lemon-Caper Aïoli image

Provided by Katie Lee Biegel

Time 45m

Yield 4 servings

Number Of Ingredients 18

1 pound skinless salmon, cut into cubes
1/2 cup fresh parsley
10 fresh basil leaves
1 teaspoon onion powder
1/2 teaspoon garlic powder
Kosher salt and freshly ground pepper
1 large egg
Finely grated zest of 1 lemon
2 tablespoons canola oil
Butter, for the buns
4 potato buns, split
Sliced Roma tomatoes and watercress, for topping
1/2 cup mayonnaise
2 teaspoons capers, chopped
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh parsley
1 clove garlic, grated
Juice of 1 lemon

Steps:

For the burgers: Put the salmon, parsley, basil, onion powder, garlic powder, 1 teaspoon salt, 1/4 teaspoon pepper, the egg and lemon zest in a food processor and blend until evenly mixed and the consistency of ground meat. Form into 4 patties and place on a baking sheet. Refrigerate 20 minutes.
Meanwhile, make the aïoli: Mix the mayonnaise, capers, basil, parsley, garlic and lemon juice in a bowl and refrigerate until serving.
Heat the canola oil in a 12-inch cast-iron skillet over medium heat. Cook the burgers until golden brown and crispy, 3 to 4 minutes per side. Toast and butter the buns. Serve the burgers on the buns with the aïoli, tomatoes and watercress.

Lemon-Caper Aioli image

Provided by Katie Lee Biegel

Categories condiment

Time 5m

Yield about 1 cup

Number Of Ingredients 6

1 cup mayonnaise
1 tablespoon capers, chopped
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh parsley
2 cloves garlic, grated
Juice of 2 lemons

Steps:

Mix the mayonnaise, capers, basil, parsley, garlic and lemon juice in a bowl and refrigerate until serving.

Lamb Burgers with Lemon-Caper Aioli and Fennel Slaw image

Provided by Nick Perkins

Yield Makes 4

Number Of Ingredients 21

Lemon-Caper Aioli:
1/4 cup rinsed salt-packed capers
1 cup mayonnaise
2 tablespoons olive oil
1 teaspoon finely grated lemon zest
3 tablespoons (or more) fresh lemon juice
1 teaspoon Dijon mustard
2 garlic cloves, finely grated
Kosher salt
Lamb burgers and assembly:
1 1/2 pounds ground lamb, preferably grass-fed
Kosher salt
4 tablespoons olive oil, divided
3 celery stalks, thinly sliced on the diagonal
1/2 fennel bulb, thinly sliced; plus 1/4 cup chopped fennel fronds (optional)
1/4 large sweet onion, thinly sliced
3 tablespoons fresh lemon juice
2 teaspoons crushed dried mint
Freshly ground black pepper
4 potato or ciabatta rolls, toasted
Boquerones (marinated white anchovies; for serving)

Steps:

Lemon-Caper Aioli:
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.
Assembly:
Shape lamb into 4 patties about 1" thick, season with salt, and let sit at room temperature 30 minutes.
Heat 2 Tbsp. 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 color 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 Tbsp. 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.
Do Ahead
Aioli can be made 1 day ahead. Cover and chill.