Isva recipe archives header

Lamb Burger with Garlic Rosemary Aioli Recipe

Sous vide lamb burger garlic aioli

This recipe is part of the collaboration between The ISVA and Amazing Food Made Easy. You can check out all the great content both sites have to offer.

This sous vide lamb burger is an amazing combination of flavorful lamb with a garlic aioli. It's all rounded out with some feta cheese and tomato slices. It's the perfect way to make the best lamb burger you've even cooked!

Showcase banner display

Lamb Burger with Garlic Rosemary Aioli Recipe

  • Published: September 01, 2021
  • By Mike La Charite, CEO, International Sous Vide Association
  • Cooks: 135°F (57°C) for 2-4 hours (until pasteurized)
  • Serves: 1

Ingredients for Lamb Burger with Garlic Rosemary Aioli

  • For the Burger

  • 6 ounces ground lamb
  • Salt, pepper and garlic powder to taste
  • For the Garlic Rosemary Aioli

  • 1 large egg
  • 1 teaspoon dijon mustard
  • 2 medium garlic cloves minced
  • 1 1/2 tablespoons lemon juice
  • 1-2 tablespoons chopped rosemary
  • 1 cup vegetable or canola oil
  • Kosher salt and ground white pepper to taste
  • To Finish

  • Brioche Roll, toasted if desired
  • Rosemary Garlic Aioli (recipe follows)
  • Baby Arugula
  • Heirloom tomato slices
  • Feta cheese (creamy / french feta preferred)
Showcase banner display

Cooking Instructions for Lamb Burger with Garlic Rosemary Aioli

For The Burger

Preheat your water bath to 135°F (57°C).

Season lamb and shape into a patty (I like about 1 - 1 1/4" thick), wrap in plastic wrap, and freeze for 1 hour or until it will hold its shape under vacuum.

Vacuum seal, then put into the bath making sure it's fully submerged.

Cook 2 - 4 hours (or until pasteurized based on your temp and thickness).

For The Aioli

Combine all the ingredients in a measuring cup that just barely fits the width of your immersion blender. Make sure the oil is the last thing to go in.

Insert your immersion blender and rest on the bottom of the cup. Blend until a thick emulsion is obtained.

NOTE: You may need to move the blender up and down to make sure all the oil is incorporated, but be careful - you don't want to shoot aioli out of the cup. This can be refrigerated for 2-3 days in an airtight container.

To Finish

Preheat your grill (or cast iron pan) as hot as you can get it. Remove the burger patty from the bag and dry well.

Sear patty on the first side for 30 - 45 seconds. If you want, you can use a torch to brown the sides while the bottom sears.

After 30-45 seconds, flip the patty and immediately add your cheese. Sear for another 30 - 45 seconds or until nicely browned.

To assemble, put a thin layer of the aioli on both sides of the bun. Place arugula on the bottom bun then add the patty, a slice of heirloom tomato, and the top bun.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Like this?
Have questions or comments about it?
Let me know in the article comments below or on Facebook!
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
placeholder image