“The spices really wake up the flavor of the lamb while also giving the burger a great crust as it cooks,” says the chef and mentor/judge of Food Network Star.
Bobby Flay’s Spice-Rubbed Lamb Burger
1¼ lbs. ground lamb shoulder
½ cup mayonnaise
2 jarred roasted piquillo peppers (or 1 jarred roasted red bell pepper), drained and chopped
2 garlic cloves, ground to a paste
1 tsp. fresh lemon juice
2½ tsp. kosher salt, divided
1¼ tsp. coarsely ground black pepper, divided
1 anchovy, chopped (optional)
1 tbsp. Spanish paprika
1 tbsp. smoked paprika
2 tsp. ground cumin
2 tsp. ground coriander
2 tsp. dry mustard
2 tsp. ground fennel seed
2 tbsp. canola oil
8 thin Manchego cheese slices
4 soft sesame seed hamburger buns, lightly toasted
1 cup packed baby arugula
1. Remove lamb from refrigerator; let stand at room temperature 30 minutes before cooking. Process mayonnaise, peppers, garlic, lemon juice, ½ teaspoon salt, ¼ teaspoon black pepper and, if using, anchovy in a food processor until smooth, 30 seconds to 1 minute. Scrape mixture into a bowl; cover and chill at least 30 minutes.
2. Preheat a grill to high (450° to 550°). Stir together paprika, cumin, coriander, dry mustard, fennel seed and remaining 2 teaspoons salt and 1 teaspoon black pepper in a small bowl. Divide lamb into 4 portions; shape each into a patty, and brush evenly with oil. Sprinkle top of each patty with 1½ tablespoons of the paprika mixture; let stand 5 minutes. Reserve remaining paprika mixture for another use.
3. Grill burgers, uncovered, spice side down, until a crust forms, about 4 minutes. Turn burgers, and cook to desired degree of doneness, 3 to 4 minutes for medium. Top each burger with 2 cheese slices; cover and grill just until cheese melts, about 30 seconds.
4. Spread cut sides of buns with about 1 tablespoon each of the aioli. Place 1 burger on each bottom bun. Top evenly with arugula. Cover with top buns, and serve.
Active time: 25 minutes
Total time: 55 minutes
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