Moroccan Lamb Burger with Moroccan "Aioli"

I had some leftover ground pork and ground lamb from a previous cook that I didn't know what to do with, so I made a recipe I'd had a long time but hadn't tried before for lamb burgers with a curry-like mayo that sounded good.  I don't seem to have a link for where I got this recipe from, might have been in a magazine or something, but what I have says it came from the Red Stag Grill in the Grand Bohemian Hotel in Asheville, NC.  I don't know why they called it "aioli" because I think part of the definition of that is garlic, and there's  no garlic in this.  It was tasty though.

Moroccan Lamb Burger with Moroccan "Aioli"

Ingredients:

3 1/2 oz ground lamb per burger

Moroccan "Aioli":
4 ounces mayonnaise
1/2 ounce Tabasco
1/4 tablespoon brown sugar
1/8 teaspoon coriander
3/8 teaspoon curry powder
3/8 teaspoon cumin
1/2 tablespoon water

Arugula
feta cheese

Directions:  Make patties about 7-8 ounces, grill about 6 minutes/side.  Whisk all ingredients of the "aioli" together.  Serve on a challah bun or pita, with arugula, feta, and Morrocan Aioli.

I didn't have any arugula or feta, and I really think it would be WONDERFUL with those -- I'm definitely going to make this again and try them!  I just had it on a bun with the mayo, and it was really good.  The plain lamb burgers are in the back, and in the foreground are the ground pork -- I just put some rub on them ("Cactus Dust," by Everglades Seasoning) and grilled them, and they were actually quite tasty, too -- never had pork burgers before.




The mayo tastes mostly like curry, was really good with the lamb.  It sort of covers up a bit of the lamb-ness, though, which is a little of a downside for those who love lamb, but might be a plus if serving these to people who don't think they like lamb.  It was a little sweetish -- I'm not usually a fan of even slightly sweet mayonnaise, but it was really good and I think if I'd had the arugula and feta it would have complemented them wonderfully.