Xinjiang Lamb Burger
The seasonings in this lamb burger are the exact same as the Xinjiang lamb skewers eaten by the Uyghur population of Northwestern China. With middle eastern influences in the flavor, the burgers are heavily cumin based. I recommend cooking the burgers to medium-well. They will still be quite juicy. The lamb burgers are topped with lettuce, tomato, and a simple yogurt sauce that cuts through this heavy comfort food of goodness.
Ingredients
- 1 lb ground lamb
- 2 tbsp ground cumin
- 1 tbsp soy sauce
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp black pepper
- 1/2 tsp cayenne pepper
- burger buns
- tomatoes sliced
- lettuce
Sauce
- 1/2 cup Greek yogurt
- 2 tbsp lime juice
- 1/4 cup onion finely chopped
- 1/4 cup cilantro finely chopped
- 1/2 tsp cumin
- pinch salt
Instructions
- Mix together all of the sauce ingredients. Keep in the refrigerator until ready for use.
- Mix together the lamb, cumin, garlic, salt, pepper, and cayenne.
- Patty up the lamb to your desired size: 4-1/4lb, 3-1/3lb, or 2-1/2lb.
- Heat up cooking oil on a griddle over medium high heat. Place the patties on the pan.
- Depending on the size of the patties, cook for 5-7 minutes per side. You do want the burgers cooked all of the way through.
- Place the burgers on a bun with lettuce, tomato, and the sauce.
