Serves 4


Prep time: 10 mins

Cook time: 8 mins

Total time: 18 mins




¾ cup mayonnaise

1-3 cloves garlic, pressed or very finely minced

1 Tbsp. finely minced fresh parsley

Juice from 1 lemon

1/8 tsp. coarse sea salt

1 ½ lb. lamb

¼ tsp. coarse sea salt

¼ tsp. ground cumin
Black pepper

4 burger buns, split

½ red onion, peeled and sliced into very thin rings




1. To make the aioli, mix together the mayonnaise, pressed garlic, and minced parsley. If you’re sensitive to raw garlic, start with 1 clove of garlic and taste the aioli before adding more. Add about half of the lemon juice to the aioli, stir to mix, then taste, continuing to add lemon juice until the flavor is balanced for you. Season with 1/8 teaspoon sea salt and set aioli aside.


2. Preheat the grill to medium-high heat. In a large bowl, gently break up the ground lamb with a wooden spoon. Add the 1/4 teaspoon sea salt, the ground cumin, and a few turns of freshly ground black pepper. Stir to gently mix the seasonings into the meat–try to mix the meat just enough to incorporate the spices, as overmixing will make your burgers tough. Gently form the burgers into four equally sized patties, then press your thumb into the middle of each patty to make a divot–this will keep the burgers flat when you grill them.


3. Grill the burgers until they are medium in the middle (an internal temperature of 160 degrees F), about 4 minutes per side. If you’d like, you can also toast your burger buns for about 60 seconds while you are cooking the burgers. When the burgers are done, place the patties in the buns, top with a spoonful of the lemon garlic aioli and a few slices of red onion, and serve immediately.

Recipe from

Published on 05/11/2019

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