Name: Lamb-Bacon Burgers With Spicy Aioli
Yield: Makes 4 Servings
Ingredients: 1 large egg yolk*; 2 teaspoons Dijon mustard; ½ cup vegetable oil; 1 canned chipotle chile in adobo, finely chopped; 1 garlic clove, finely grated; 2 teaspoons finely grated lemon zest; 1 tablespoon fresh lemon juice; Kosher salt; 4 plum tomatoes, cored, halved lengthwise; 1 tablespoon thyme leaves; 1 tablespoon plus 2 teaspoons olive oil; 1½ teaspoons kosher salt, plus more; Freshly ground black pepper; ½ pound thick-cut bacon, cut into pieces; 1 pound ground lamb, preferably from the shoulder; 3 tablespoons finely chopped fresh oregano; 3 tablespoons finely chopped fresh sage; 4 brioche buns, toasted; ⅓ pound fresh mozzarella, thinly sliced; 3 cups baby arugula; 1 teaspoon Sherry vinegar or red wine vinegar

Alex Lau

At Rioja, in Denver, half of the bacon is replaced with ground fatback, a step that makes this excellent burger even better.

Recipe notes