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Top Chef Junior Szechuan Lamb Burger

Ingredients

for 4 servings

Creamy Herb Sauce

  • ½ cup
    fresh cilantro, chopped (20 g)
  • 3 scallions, finely sliced
  • 2 tablespoons
    fresh mint, chopped
  • 2 tablespoons
    lemon juice
  • 1 teaspoon
    lemon zest
  • ½ cup
    greek yogurt (140 g)
  • salt, to taste

Onion Saute

  • 2 teaspoons
    oil
  • 1 medium red onion, thinly sliced

Burgers

  • 1 tablespoon
    ground cumin
  • 1 teaspoon
    sichuan peppercorns, toasted and ground
  • ½ teaspoon
    red chili flakes
  • 2 teaspoons
    sesame oil
  • 1 teaspoon
    brown sugar
  • 2 teaspoons
    dijon mustard
  • 1 lb
    ground lamb (455 g)
  • 1 teaspoon
    salt

Assembly

  • 1 tablespoon
    vegetable oil
  • 1 cucumber, sliced
  • ¼ cup
    fresh cilantro leaves (10 g)
  • 2 fresno chilies, or red jalapeños, de-seeded and thinly sliced
  • 4 brioche buns, lightly toasted

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Preparation

  1. Creamy herb sauce: Stir together cilantro, scallion, mint, lemon juice, lemon zest, Greek yogurt, and a pinch of salt until combined.
  2. Onion saute: Heat oil, then add red onions to a large saute pan over medium-high heat.
  3. Cook until they begin to soften but still retain their color and crunch, about 2 minutes. Set aside.
  4. 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 don’t overwork meat. Form into four balls.
  5. In the same large saute pan used for the onions and peppers, heat a tablespoon of oil over medium-high heat. Use a wide, stiff spatula to gently smash the balls into flat patties, about 3⁄4-inch (2-cm) thick.
  6. Cook until the bottom of each burger has formed a brown crust, about 3–4 minutes. Flip each patty and cook through, approximately 3–4 minutes.
  7. Assembly: Spread about 1 tablespoon creamy herb sauce on the bottom of each bun. Place a burger on each bun, topping each with a spoon of onions, sliced cucumber, chilis, and cilantro.
  8. Enjoy!
 

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