If you're a fan of lamb, then you're in luck. This burger is stacked with two grilled lamb patties seasoned with dill, mint and jalapeno, peppery arugula, and melty manchego between two buns slathered with a roasted red pepper mayo.
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When ready to cook, set the temperature to High and preheat, lid closed, for 10 to 15 minutes.
Add the lamb, jalapeño, scallions, mint, dill, garlic, salt, and pepper to mixing bowl. Mix to combine.
Form the lamb mixture into 4 to 8 ounce patties about ¾" inch thick. Set aside.
Place the red bell pepper on preheated grill and cook for 20 minutes turning a quarter turn every 5 minutes or until it has charred a bit around the whole pepper.
Remove the pepper from the grill and place in a large zip top bag and seal. After about 10 minutes, remove pepper from bag, cut in half, remove seeds and peel off skin.
Add the roasted red pepper, mayo, lemon juice, garlic, salt and pepper to a food processor and process until smooth. Set aside.
Place the lamb burgers on the grill still set to High, and cook for 5 minutes per side for medium or until desired doneness. The last minute of cooking, place your buns on the grill to toast and top burgers with a slice of cheese.
Spread sides of toasted buns with mayo, add burgers to buns and top with arugula, onion and tomato. Serve with your favorite sides. Enjoy!
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