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Cumin and Chili Lamb Burgers

1 lb Ground lamb meat
2 tb Ground cumin
2 tb Ground chili powder
1 tb Minced garlic
Salt and pepper
Southwest seasoning
4 sl Jalapeno Monterey Jack cheese
1/2 Roasted garlic aioli
1 c Roasted corn and roasted pepper salsa
4 Beer bread buns
2 c Shoestring potatoes

Preheat the fryer. Preheat the grill. In a mixing bowl, combine the ground lamb with the cumin, chili powder, and garlic. Mix until thoroughly incorporated. Season with Southwest seasoning. Form into 4-ounce patties. Place on the grill and cook for 3-4 minutes on each side for medium-rare. Place the cheese on the burgers about a minute before removing from the grill, so the cheese will melt. Fry the shoestring potatoes for 3 minutes or until golden. Remove from the fryer and drain on a paper-lined plate. Season with salt and pepper. Spread the aioli in-between the bun. Place the burger in-between the bun and top with the salsa. Garnish with the fried shoestrings.

Yield: 4 burgers

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