5:30 Challenge: Bring the cookout indoors with easy broiled lamb burgers
You might think burgers are a warm-weather meal, served straight from a blazing hot grill. Writing for the AJC, freelancer Kate Williams says you can also cook them inside and get the same flavorful, juicy results from the broiler.
With fattier ground meat, like beef or the lamb used in these burgers, broiling works best when you elevate the burger patties on a wire rack. Set the wire rack in a rimmed baking sheet to catch the dripping fat. This step prevents the burgers from sitting and steaming in their own juices, and you’ll get a result far closer to a grilled burger than if you skip the rack.
Lamb can stand up to assertive flavors, and you’ll often find the meat paired with salty feta. Instead, Williams topped her burgers with a crunchy, lemony fennel slaw that’s easy to make while the burgers cook. You can use a sharp knife or a mandoline to thinly slice the fennel. Either way, be sure to remove the core and any tough outer layers before slicing. Reserve some of the fronds for a colorful addition to the slaw.
A toasted English muffin works well as a bun for these burgers; its nooks and crannies will catch juices from the burger as you eat.
