Lamb BurgersPT20Mhttps://img5.recipesrun.com/201907/2019/0813/94/6/593106/300x200x90.jpg I make it on a flat-top griddle set over a grill, but the method works equally well on your kitchen stove. The burgers are a take on a dish served in Xi’an, the capital city of Shaanxi province in northwestern China, at the easternmost terminus of the Silk Road. Cumin and chile, along with some Sichuan peppercorns if you can find them, bring a bright funkiness to ground lamb, which crisps up beautifully on top of a bed of sautéed red onion and jalapeño pepper. Put the patties into potato buns, and serve under a spray of cilantro leaves. It's a meal you could cook twice a month for the better part of a year.4 servings
Ingredients:
Cilantro leaves, for serving Potato buns, for serving1 Jalapeno, halved, seeded and thinly sliced1 Small red onion, halved, peeled and thinly sliced1 tablespoon Neutral oil, like canola1 1/2 teaspoons Kosher salt1/2 teaspoon Red chile flakes1 teaspoon Sichuan peppercorns, toasted and crushed (optional)1 tablespoon Ground cumin1 pound Ground lamb
I make it on a flat-top griddle set over a grill, but the method works equally well on your kitchen stove. The burgers are a take on a dish served in Xi’an, the capital city of Shaanxi province in northwestern China, at the easternmost terminus of the Silk Road. Cumin and chile, along with some Sichuan peppercorns if you can find them, bring a bright funkiness to ground lamb, which crisps up beautifully on top of a bed of sautéed red onion and jalapeño pepper. Put the patties into potato buns, and serve under a spray of cilantro leaves. It's a meal you could cook twice a month for the better part of a year.
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