Burgers with lamb, fennel and spicy mayonnaise

Ingredients:

• 1 fennel root (with greens)
• A quarter of a small red onion, thinly sliced
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons extra-virgin olive oil
• 6 tablespoons mayonnaise
• 2 hot pickled cherry peppers, stems removed
• 450 g of minced lamb
• 2 cups fine arugula
• 4 sesame seed hamburger buns, split in half on the sides and toasted
• Potato chips, for serving

Preparation:

1. Trim the fennel root, core, and quarter the bulb. Coarsely chop 1/4 cup of the fennel. Thinly slice the fennel (use a mandoline if you have one) and combine in a medium bowl with the red onion, fennel greens, lemon juice, and 1 tablespoon of olive oil. Season with salt to taste and toss to combine.
2. Combine the mayonnaise and cherry pepper in a mini food processor and blend until smooth. Alternatively, finely chop the pepper and add it to the mayonnaise. Refrigerate until ready to serve.
3. Form the lamb into 4 thin patties, 10 cm wide and 1 cm thick. Season both sides with salt and black pepper. Heat a large skillet over high heat until very hot, and add the remaining 1 tablespoon of olive oil. Add the patties and cook until well browned, about 2 minutes per side for medium-rare.
4. Add arugula to the fennel salad and toss. Place the patties on buns, top with mayonnaise sauce and fennel salad. Serve with potato chips.