Ingredients

  • For the lamb burgers
  • 2 pounds ground lamb
  • 2 tablespoons whole cumin seeds, toasted in a dry skillet
  • 3/4 tablespoon red pepper flakes
  • 1/2 tablespoon freshly ground black pepper
  • 2 teaspoons salt
  • 2 tablespoons fresh cilantro, finely minced
  • 8 sesame seed hamburger buns (a nod to nang, the traditional sesame crusted flatbread of Chinese Muslim cuisine)
  • For the topping
  • 2 tablespoons canola or peanut oil
  • 1/2 medium white onion, julienned
  • 1 cup scallions, julienned
  • 3 jalapeno peppers, sliced into thin rounds (I do not seed them but you may if you prefer less heat)
  • 1 garlic cloved, minced
  • 1-2 tablespoons coarsely ground black pepper, adjust to taste
  • salt, to taste

Directions

  • Season ground lamb with salt, freshly ground black pepper, red pepper flakes, minced cilantro and toasted cumin seeds. Combine thoroughly.
  • Shape lamb mixture into 8 patties.
  • Heat oil in pan, then sauté onion, scallions, and peppers and add salt and pepper to taste. Cook until onions are translucent and wilted. Set aside.
  • Cook lamb patties to desired doneness on an outdoor grill, preferably charcoal.
  • Serve burgers on grilled sesame seed buns, and top with the onion and pepper mixture.

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