Lamb Burgers with Purslane Aioli

by Erin

I may not like mayonnaise on burgers but I love a good aioli and even more so on juicy lamb burgers.

Lamb Burgers with Purslane Aioli 3

Even though school has started in some areas, it’s still summer in central Ohio so I’m participating in #FarmersMarketWeek. Seeing as I first discovered purslane at my local farmers’ market I decided it was a great ingredient to use in my first recipe. Lamb burgers are pretty damn delicious on their own but when you serve them on a quality bun with fresh red onion (or try some quick pickled red onions), crumbly feta cheese, and a creamy aioli it’s down right fantastic.


Never heard of purslane? It’s a really common weed but it’s actually edible. The leaves are meatier like a thin succulent but tastes a bit like a mild arugula. As arugula goes well with lamb I figured so would purslane. And that’s my stream of thought that got me here. I love when my brain comes up with tasty things! Have you ever made anything with purslane? You should check out recipes for purslane strawberry salad, Mediterranean salad, quiche, caprese wth pesto, and toast with pesto too.

Lamb Burgers with Purslane Aioli 4

Thanks Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!

Monday’s Farmer’s Market Week Recipes

Lamb Burgers with Purslane Aioli 2

Three years ago: August 2016 Stitch Fix #17

Four year ago: Wheat Berry Salad

Five years ago: Turkey and Kale Panini

Six years ago: Gnocchi with Sausage and Kale

Eight years ago: “I Can’t Believe It’s Healthier” Chewy Chocolate Chip Cookies


Serves 3



1/2 cup mayonnaise

1 Tbsp chopped purslane (or try arugula)

1 tsp lemon juice

1 tsp lemon pepper


1 lb ground lamb

2 cloves garlic, minced

1 tsp Greek seasoning

3 toasted burger buns

Sliced feta cheese

Lettuce greens

Slices red onion


  1. In a small bowl, whisk together the aioli ingredients. Cover and refrigerate until ready to use.
  2. Heat grill (or grill pan) over medium-high heat.
  3. In a large bowl, blend together the lamb, garlic, and seasonings until distributed. Form into 3 patties.
  4. Grill burgers, coking 5-6 minutes per side or until desired doneness. Top with cheese and remove to a plate.
  5. Assemble burgers with lettuce, red onion, and a generous drizzle of aioli.

Source: The Spiffy Cookie original

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Wendy Klik August 6, 2019 - 11:24 am

Now I have to look for 2 weeds at the Farmer’s Market, dandelions and purslane. Thanks for the lesson.

spiffycookie August 6, 2019 - 1:58 pm

I also need to get some dandelion I want to make that jelly!

Colleen - Faith, Hope, Love, & Luck August 5, 2019 - 6:19 pm

And now I’m on the hunt for purslane!!! Can’t wait to see what it tastes like!

spiffycookie August 5, 2019 - 6:39 pm

Kind of like arugula

Susan August 5, 2019 - 11:02 am

YUM! You got me with this one, Erin. We just happen to have 2 species of purslane growing in our yard, so I have the most important ingredient. I love feta cheese, but will skip the red onion, because it leaves an unpleasant taste in my mouth. The best part of the whole thing (after eating it, of course), is that I can get Harry with eating another garden weed. :-D (I should add that he can’t resist mayonnaise – to him it’s a major food group.)

spiffycookie August 5, 2019 - 6:40 pm

Yay! I can’t wait to hear back after you’ve tried it!

Susan September 2, 2019 - 11:52 am

I tried this a couple of weeks ago now, and enjoyed it, but was a bit disappointed with the aioli, for two reasons. One was that I couldn’t taste the purslane at all, and the other was that I think I just don’t like the mayonnaise I used. I’m trying to stay away from the stuff with sugar (hello Best Foods/Hellmans) and use something healthier, but the one I have doesn’t have as pleasant or light a flavor. I would probably also double the purslane next time. Our plants are big enough that it would be easy to do. If I can figure out the mayonnaise this would definitely be great. Lamb burgers topped with feta (I used sheep’s milk feta) are wonderful.

spiffycookie September 3, 2019 - 7:43 am

I agree that the purslane flavor wasn’t that strong but I didn’t want it to be too thick. You can definitely add more to your preferences!

Cindy Kerschner August 5, 2019 - 9:32 am

This sounds so good. I need to be on the lookout for more diverse greens!

KalynsKitchen August 5, 2019 - 8:55 am

That looks so good! I had fun experimenting with purslane at my former house but I don’t seem to find it where I live now!

spiffycookie August 5, 2019 - 8:57 am

I never remember seeing it at my old house but I moved a mile down the street and it’s everywhere I look! What did you make with it?


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