Xi’an Cumin Lamb Burgers
Cumin Lamb Burgers were inspired by the spiced lamb dishes of Xi'An, China. Cumin lamb burgers are a unique combo and a great way to mix up summer grilling!
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon cumin seeds
- 1 teaspoon Sichuan peppercorns
- ½ teaspoon red chili flakes
- 1 pound ground lamb ((450g))
- 1 teaspoon salt
- 1 medium red onion ((thinly sliced))
- 1 jalapeno ((de-seeded and thinly sliced))
- 1 small red bell pepper ((de-seeded and thinly sliced))
- 1 tablespoon vegetable oil
- 1 cup plain Greek Yogurt ((285g))
- 2 cloves garlic ((minced))
- 4 Brioche or Potato buns ((for serving))
- 1 cucumber ((de-seeded and diced))
- 1 cup fresh cilantro
Instructions
- 1
In a dry pan, toast the cumin seeds, sichuan peppercorns, and red chili flakes. Crush into a coarse powder with a mortar & pestle or spice grinder. Set aside.
- 2
Combine about half of your spice mixture with the lamb, and form into 4 patties. Season both sides of each patty with salt.
- 3
Heat a grill or cast iron skillet over high heat until searing hot. Sear the burgers until crisp on both sides, about 1-2 minutes per side.
- 4
Set aside on a plate to rest, and cover with foil. Add the onion and peppers to the pan along with a little vegetable oil (if you used a cast iron skillet), and fry until caramelized. If you grilled your burgers outdoors, just fry the onions and peppers in a separate pan. Sprinkle with half of the remaining spice mixture.
- 5
Combine the yogurt with the garlic and season with salt to taste. Stir in the rest of the spice mixture.
- 6
To assemble the burgers, spread some of your yogurt mixture on the bottom of the bun, and top with some diced cucumbers. Top with the burger, the onion/pepper mixture, more yogurt, and fresh cilantro. Serve!