Xi’an-style Smashed Cumin Lamb Burgers with Creamy Herb Sauce
These Xi’an-style Smashed Cumin Lamb Burgers are spiced with cumin, Sichuan peppercorns and chili flakes, giving them a spicy kick. With crispy edges and juicy center, top them with sliced jalapeños and a creamy, herby sauce.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Entree, Main Course
Cuisine: Asian, Chinese, Middle Eastern
Keyword: burger, lamb
Servings: 4burgers
Author: Emily Clifton - Nerds with Knives
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Ingredients
For the burgers:
1poundground lamb
1tablespoonground cumin
1teaspoonSichuan peppercornstoasted and crushed (optional)
½teaspoonred chile flakes
2teaspoonstoasted sesame oil
1teaspoonbrown sugar
2teaspoonsdijon mustard
1 ½teaspoonscoarse kosher salt
2tablespoonsneutral oillike canola, divided
1red onionhalved, and thinly sliced
1jalapeñohalved, seeded and thinly sliced (plus more for garnish, if desired)
4Potato bunstoasted
Lettuce and tomatooptional
Creamy Herb Sauce:
1/2cupcilantrochopped (25 grams)
4scallionfinely sliced (about 1/4 cup)
2tablespoonsfresh mintchopped
2tablespoonslemon juice
1teaspoonlemon zest
1/2cupGreek yogurt or mayonnaiseor a combination
Cilantro leavesfor garnish
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.