Xi’an-style Smashed Cumin Lamb Burgers with Creamy Herb Sauce

Name: Xi’an-style Smashed Cumin Lamb Burgers with Creamy Herb Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 burgers
Ingredients: 1 pound ground lamb; 1 tablespoon ground cumin; 1 teaspoon Sichuan peppercorns; ½ teaspoon red chile flakes; 2 teaspoons toasted sesame oil; 1 teaspoon brown sugar; 2 teaspoons Dijon mustard; 1 ½ teaspoons coarse kosher salt; 2 tablespoons neutral oil; 1 red onion; 1 Jalapeño; 4 potato buns; lettuce and tomato; Creamy Herb Sauce; 1/2 cup cilantro; 4 scallion; 2 tablespoons fresh mint; 2 tablespoons lemon juice; 1 teaspoon lemon zest; 1/2 cup greek yogurt or mayonnaise; cilantro leaves

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Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
4 burgers
Course
Main Course, Others
Cuisine
Asian

Xi’an-style Smashed Cumin Lamb Burgers with Creamy Herb Sauce

Reese Summers

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

1 pound ground lamb
1 tablespoon ground cumin
1 teaspoon Sichuan peppercorns toasted and crushed (optional)
½ teaspoon red chile flakes
2 teaspoons toasted sesame oil
1 teaspoon brown sugar
2 teaspoons Dijon mustard
1 ½ teaspoons coarse kosher salt
2 tablespoons neutral oil like canola, divided
1 red onion halved, and thinly sliced
1 Jalapeño halved, seeded and thinly sliced (plus more for garnish, if desired)
4 potato buns toasted
lettuce and tomato optional
Creamy Herb Sauce
1/2 cup cilantro chopped (25 grams)
4 scallion finely sliced (about 1/4 cup)
2 tablespoons fresh mint chopped
2 tablespoons lemon juice
1 teaspoon lemon zest
1/2 cup greek yogurt or mayonnaise or a combination
cilantro leaves for garnish

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Instructions

To make the Herb Mayo: Stir together cilantro, scallion, mint, lemon juice, lemon zest, and yogurt (or mayonnaise) until combined.
To make the burgers: Combine the lamb, cumin, Sichuan peppercorns, chile flakes, sesame oil, sugar, mustard and salt in a large bowl. Mix gently until spices are evenly distributed but try not too compress the meat too much. Form into four equal-size balls, cover with cling film and hold them in the refrigerator while you cook the onions.
Preheat a large cast-iron or other heavy-bottomed skillet on medium-high. Add 1 tablespoon oil to the pan and sauté the onions and jalapeños until brown and fully cooked, approximately 10-15 minutes. Remove from pan and set aside.
In the same pan, turn the heat up to high and add the second tablespoon oil. Place the meatballs in the pan with several inches of space between them (use two pans or cook in batches, as necessary). Use a wide, stiff spatula (or the bottom of a pot) to smash the balls into flat patties, about 1/2 inch thick. Cook until the bottom of each patty has formed a deep brown crust, approximately 3 to 4 minutes. Flip each patty, and cook through, approximately 3 minutes for medium.
Slather herb sauce onto both sides of each bun, add some caramelized onions on the bottom buns and place a burger on each. Top with extra cilantro, jalapeño, lettuce and tomato, if desired.