Name: Lamb Burgers
Yield: Makes 4
Ingredients: ¼ 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; 1½ pounds ground lamb, preferably grass-fed; Kosher salt; 4 tablespoons olive oil, divided; 3 celery stalks, thinly sliced on the diagonal; ½ fennel bulb, thinly sliced; plus ¼ cup chopped fennel fronds (optional); ¼ 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)

Michael Graydon + Nikole Herriott

For this lamb burgers recipe, you'll want to splurge on good sturdy bakery buns that can absorb the extra liquid from the slaw and burger without disintegrating. This recipe is from Hart's in Brooklyn, our #5 Best New Restaurant in America 2017.

Lamb Burgers with Lemon-Caper Aioli and Fennel Slaw

Recipe notes