Lamb Burger with Roasted Tomato-Jalapeño Aioli by Hasansgoodeats

Ingredients

• 450g (1 lb) ground lamb
• 2 brioche burger buns
• 150g (1 cup) cherry tomatoes
• 1 jalapeño, seeded and minced
• 1/2 cup mayonnaise
• 2 large yellow onions, thinly sliced
• 200g (7 oz) cremini mushrooms, sliced
• 2 large eggs
• 1 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Roast cherry tomatoes and jalapeño in a pan over medium-high heat until blistered, about 5-7 minutes, then blend with mayonnaise to create the aioli.
2. Sauté sliced onions in a pan with 1 tbsp oil over medium-low heat for 15-20 minutes until deeply caramelized; set aside.
3. Cook mushrooms in the same pan over medium-high heat until browned, stir in balsamic vinegar, and cook for 1 minute until reduced.
4. Form lamb into two patties, season with salt and pepper, and sear in a hot skillet for 4-5 minutes per side for medium-doneness.
5. Fry eggs in a separate non-stick pan over medium heat until the whites are set but the yolk remains runny, about 3 minutes.
6. Assemble burgers by spreading aioli on buns, layering the patty, caramelized onions, mushrooms, and finishing with the fried egg until ready to serve.