Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.
  • Combine about half of your spice mixture with the lamb, and form into 4 patties. Season both sides of each patty with salt.
  • 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.
  • 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.
  • Combine the yogurt with the garlic and season with salt to taste. Stir in the rest of the spice mixture.
  • 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!